Tomato balls

• 2 kgs Santorini arid tomatoes (or 3 big mature tomatoes)
• 1 mediocre dry onion rubbed
• 1 spoonful origan
• 2-3 spoonfuls spearmint
• salt, pepper

• flour that it only inflates his as much as needed
• maize-oil
• 150 [grm] slice in small small pieces (optionally)

We peel the tomatoes. We engrave them at the sides and remove the seeds. We cut them in thickly cubes in strainer and him we leave for 30-60 thinly in order to come out their liquids (we do not squeeze them). We throw them in a bowl, we put the all materials and flour as much as needed in order to becomes a mash (no so much tight as the mincemeat).
In a nonstick frying pan in possible fire (2,5 temperature scale) we put maize-oil untill it gets hot. With a soup-spoon we take the mash and we throw him in. Each spoonful will also be a tomato-ball. Attention we do not place the spoonfuls very close-bodied because will inflate the mash. When they get red (in about 2 minutes) we turn them the other side. We place them in kitchen paper.