Slice your tomatoes in half and gently squeeze out some of the juice. Then cut out the white stem core. Finely chop the tomatoes.
Mix together the first 6 ingredients (thru salt and pepper) in a large bowl.
Next, add half of the flour into the bowl and mix to combine. Then, add the remaining flour and mix until a thick batter forms.
Pour a thin layer of olive oil to your non stick pan and heat on medium high. When the oil is hot, drop the batter by the 1 tablespoonfuls. Work in batches, not to overcrowd the pan. Cook 4 minutes per side or until golden brown on each side. Lower the heat to medium or medium low to avoid burning. When done, place them on a paper towel lined surface and repeat.