Rub the tomato halves with one tablespoon of the oil and season well with salt and freshly ground black pepper.
Place on a baking tray and roast for 8-10 minutes, or until cooked and soft.
Heat the remaining tablespoon of oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.
Add the bacon and fry for 2-3 minutes, or until cooked through.
Add the chicken livers and fry for 2-3 minutes on both sides until golden-brown all over and completely cooked through.
To serve, spoon the chicken liver mixture into the tomato halves and place onto a warm plate.
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