Season
the flour with salt and pepper and spread it
out on a plate. Toss the liver in the
seasoned flour, coating well all over.
Heat the oil in a frying pan. Add the liver and fry
gently for 2 minutes on each side. Remove
from the pan.
Add the onions to the pan and fry gently
until softened.
Stir in the wine, stock,
tomato puree and thyme and season to taste
with salt and pepper. Bring to the boil.
Return the liver to the pan, cover and
simmer for 15 minutes. Add the tomatoes and
cook for a further 5 minutes, or until
tender. Arrange the liver on a warmed
serving dish.
Pour the sauce over the liver.
Sprinkle with chopped parsley and serve
immediately.