I do not peel my tomatoes, some people do. I slice fresh picked tomatoes in about 1/2 in slices. They are salt and peppered to taste, dip in flour, then into milk, and into fish fry or a mixture of half cornmeal and half flour. They are put in hot deep fat and fried until golden. Drain on paper towels.

If your are watching your fat intake, instead of the fish fry or meal/flour mix, after dipping them in the milk, dip them in bread crumbs and bake at 350 degrees until soft and golden on a sheet sprayed with Pam or something similar. If they are fixed this method, I find they are much better if eaten as soon as they are taken from the oven.