Tomato cutlets "Domato keftedes"

Ingredients:

• 450 g of halved Roma tomatoes
• 30 ml olive oil, plus 30 ml, plus 150 ml for frying
• Salt and ground black pepper
• 1 medium onion, finely chopped
• 2 crushed cloves of garlic
• 1 tsp finely chopped Calabrian chili pepper
• 110 g finely chopped parsley
• 110 g of chopped green onions
• 1 teaspoon finely chopped oregano leaves
• 1 teaspoon finely chopped basil leaves
• 110 g of wheat flour
• 110 g of breadcrumbs
• A pinch of granulated sugar if necessary

Preparation:

1. Preheat oven to 180°C.
   
   Place the tomatoes in a medium bowl. Drizzle with 60 ml of oil and season with salt and pepper. Place them seed-side down on a lightly oiled baking sheet. Bake in the oven until the skins are wrinkled and the tomatoes are tender, about 30-40 minutes.
2. Remove the baking sheet from the oven and let the tomatoes cool. Peel them and place them in a colander over a bowl. Let them drain for 20 minutes, squeezing them occasionally. Reserve the tomato juice for another use.
   
   Heat 30 ml of oil in a frying pan over high heat. Add the onion and sauté until translucent, about 3-4 minutes. Add the garlic and chili and cook for 1 minute. Remove from heat and let cool.
3. In a medium bowl, combine the roasted tomatoes, parsley, green onions, oregano, and basil with the onion mixture. Add the flour and breadcrumbs, season with salt and pepper. Add more breadcrumbs if needed. If the mixture is too tart, add sugar. Form the mixture into 55g (2 oz) patties.
   
   In a medium skillet, heat the remaining oil over high heat to 375°F (190°C). Reduce the heat to medium-high and add the patties, one at a time. Fry them on both sides until golden brown. Add more oil if needed. Transfer the patties to a paper towel to absorb excess oil. Season the patties with salt while they're still warm.