4 cups fresh tomatoes - chopped
 2 eggs
 salt
 pepper
 flour
 vegetable oil for frying
 
 Peel and chop very ripe tomatoes into thumbnail size pieces.  Add salt and
 pepper to taste.  Add eggs and mix well.  Add flour 1/2 cup at a time,
 mixing well after each addition until you have a thick batter.  Batter
 should pour from a spoon, but be thicker than pancake batter.  Heat 1/2
 inch vegetable oil in skillet over medium-high heat.  Spoon batter into
 patties and fry until golden brown on each side.  Remove from pan and drain
 on paper towel.