Clear liver from films and ducts, cut into slices 1 centimeter thick. Shallot chop and saute in 40 grams butter, doabvit tomato paste and fry for 3-4 minutes. Pour the white wine and evaporate it nearly completely. Pour in the broth, simmer 10 minutes, add salt and pepper. Cherry tomatoes cut into quarters. On a dry skovrode without oil fry pine nuts. Separately, melt the remaining butter and fry it in a sprig of oregano, throw it and fry the slices of liver and pepper. Add cherry tomatoes and sauté about 1 minute, add the balsamic vinegar and sauce based broth, stir and add the capers, salt and pepper, add the basil leaves. Serve the liver with sauce, sprinkled with nuts.