I have never liked liver, but I recently read about how nutrient-dense it is, and wanted to try and make something which wasn't overpowering. I really enjoyed it and would definitely make it again. I soaked the livers in milk first because I heard that it takes away the bitter-metallic taste. I also used 80g tomato paste, diluted with 240ml water, instead of the fresh tomatoes. It's all about the nutrients, so the tomato paste is one of the best sources of lycopene to go with the abundance of vitamins and minerals in the liver.
