Sauté tomatoes, two cloves of garlic and parsley in hot butter until soft. Extinguish with beef broth and simmer on low heat for 5 min to thicken the sauce. Add vinegar and boil for another time.
Brush the liver slices with oil and grill on the broiler or in the grill pan for 2 min, turning a few times to the other side. Then season with salt. Arrange the liver slices on a platter. Spread two cloves of pressed garlic evenly over the top and cover with the prepared tomato sauce. Sprinkle with the finely chopped basil leaves and refrigerate to infuse.
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