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1
Preheat oven to 350 degrees F.
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2
Place the tomatoes in a medium bowl.
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3
Drizzle with 2 ounces oil and season with salt and pepper.
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4
Place seed side down on a lightly oiled baking sheet.
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5
Place in the oven and bake until the skins wrinkle and the tomatoes are soft, about 30 to 40 minutes.
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6
Remove from the oven and cool.
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7
Peel the skins from the tomatoes and place in a colander over a bowl, to drain for about 20 minutes, occasionally pressing them to release juice.
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8
Reserve tomato juice for a later dish.
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9
Heat 1-ounce of oil in a saute pan over high heat.
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10
Add in the onions and cook until translucent, about 3 to 4 minutes.
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11
Add in garlic and chiles and cook for 1 minute.
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12
Remove and cool.
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13
In a medium bowl, combine the roasted tomatoes, parsley, scallions, oregano, and basil with the onion mixture.
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14
Add in the flour and bread crumbs and season with salt and pepper.
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15
Add more bread crumbs, if needed.
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16
Add sugar if tomato mix is acidic.
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17
Shape mixture into 2-ounce patties.
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18
Heat the remaining oil in a medium skillet over high heat to reach 375 degrees F. Turn heat to medium-high heat and place the patties into the skillet in small batches.
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19
Cook on both sides until golden brown.
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20
Add more oil as needed.
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21
Remove patties and drain on paper towels.
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22
Season with salt while warm.
