1 tsp. salt
Pinch black pepper
2 cups coarse ground yellow cornmeal
Lard or vegetable shortening
Slice the tomatoes to about half an inch and sprinkle with the salt. Let them sit for 10 or 15 minutes. Blot dry with paper towels, then sprinkle with pepper. Dip the slices into cornmeal and heat your lard or oil in a large skillet, then fry the slices until both sides are brown.