In this case, a method is more useful than a specific recipe, because one never knows how much juice the tomatoes are going to yield; I prefer to use the beef-heart/Marmande-type tomato rather than the plum tomato.

Put a sieve over a bowl. Halve the tomatoes and scoop the seeds into the sieve. Rub the liquid into the bowl and discard the seeds. Finely chop the tomatoes and add them to the bowl. Season lightly and then gradually add flour. You might want to add enough to bind the tomatoes, but the mixture should remain fairly wet. Add finely chopped mint.

Heat the olive oil in a frying pan, enough to generously cover the base. Take up a spoonful of the tomato mixture and place it in the hot oil. You can probably fit three in a pan.

Cook for about four to five minutes, ensuring that the oil is not too hot, as you want to cook the fritters, not burn them. Turn the fritters over with a spatula, and gently press to flatten them slightly.

The second side will cook more quickly. Once done, remove them and drain on paper towels. Serve immediately. As with all fritters, once they begin to cool, they harden.