Liver in tomato sauce

Prepare all the ingredients for cooking the liver in tomato sauce. The liver can be used in different ways: chicken, veal, pork. Chicken liver was used in this recipe.
The liver is thoroughly washed under running water, remove the films and veins, cut into small pieces and rinse again. Pour water into a saucepan and put the pan on fire. When the water boils, we put the chopped liver in a saucepan. When it appears on the surface of the water, remove the foam and cook the liver for 3-5 minutes.
Peel the onion, rinse it under water, cut it into half rings and pass it in vegetable oil until slightly golden.
We throw the finished liver into a colander, let the excess liquid drain and immediately, so that the boiled chicken liver does not chafe, we transfer it to the fried onion. Fry the liver and onion together, add the bay leaf, at this point, if desired, you can add your favorite spices. Cover the pan with a lid and simmer over medium heat for 5 minutes.
After the time has elapsed, we salt the Armenian "Tzhvzhik" and add tomato paste to the pan, pour in water so that it completely covers the liver, mix and simmer for another 10 minutes.
A minute before the end of cooking the liver in tomato sauce, add garlic passed through the press to the pan. If necessary, at this point, you can adjust the dish for salt and spices. Stir and remove the pan from the heat.
Armenian "Tzhvzhik" can be served to the table as a separate dish, garnished with herbs and pomegranate seeds, or it can be served with a side dish, for example, rice or mashed potatoes. To make the side dish even more juicy, it can be flavored with gravy from under the finished dish.
Instead of water, you can use a decoction from under the chicken liver, then the dish will turn out even more fragrant. The only thing I would advise is to first strain the broth through cheesecloth, and only then add it to the pan to the liver.