4 cups fresh tomatoes - chopped
 2 eggs
 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.