Chicken livers are washed and drained. Chop freckles. Tomatoes grated. In a saucepan pour the oil and let it heat up. Put livers in the pan and stew about 5 minutes. Add salt. If you use canned tomatoes from home and they are savory - do not put salt. Add onion and stew until the onions are cooked. All the time stirring to not stick onion and livers. Add the tomatoes and let simmer for another 10-15 minutes. Before removing the pan from the heat add the spices and black pepper and savory.