Prepare your tomatoes:
Cut 3 tomatoes into 1/4 inch slices.
Sprinkle with salt and pepper.

Set up your dredge: Put 1 cup flour in a shallow bowl, put 3 scrambled eggs in another bow, put 1 cup cornmeal in a third bowl. Line a baking sheet with parchment paper. Alternatively you could use buttermilk instead of eggs. I also like to add some pickle juice and/or a bit of hot sauce in the buttermilk. You could also add old bay seasoning to the cornmeal.

Dredge your tomatoes:
Add tomatoes to flour one at a time and coat them all over. Shake off any excess over the flour bowl and then transfer them to the eggs. Dip in the eggs until coated and then shake off any excess into the egg bowl and transfer to the cornmeal. Press the tomatoes into the cornmeal until well coated on both sides, and then transfer to the prepared baking sheet. Repeat with the remaining tomatoes. 

Fry your tomatoes:
Heat a nonstick skillet over medium heat. Add a neutral high heat oil and/or bacon grease. Have paper towels or a paper bag on hand. When grease is hot but not smoking, add tomatoes to pan in batches of 3 to 4. Cook 2 to 3 minutes per side, or until golden brown. Transfer to paper towel or paper bag and sprinkle with salt while still hot. Repeat with remaining tomatoes.

Serve fried tomatoes with ranch dressing and hot sauce.