Preheat the oven to 200°F and line a large baking sheet with aluminum foil.
Core the tomatoes and slice them into 3/8-inch thick slices.
Mix the flour, cornmeal, salt and pepper in a shallow dish. Heat about 1/4-inch of vegetable oil in a skillet over medium-high heat (360 to 375°F).
Working in batches, dredge the tomato slices in the flour-cornmeal mixture and add them to the hot oil. Fry until the coating is crisp and golden, 1 to 1-1/2 minutes per side (see recipe notes). Don't overcrowd the pan.
Transfer the tomatoes to a paper towel-lined plate to absorb any excess oil, then move to the prepared baking sheet and place them in the oven to keep warm while you fry the remaining tomatoes.
Wipe the browned bits from the pan, add more oil and repeat with the remaining tomato slices.
For best results, be sure to keep close watch while you fry the tomatoes - you want to create a crispy coating, not cook the tomatoes to mush.
Also, once cooked, try to keep the tomatoes in a single layer. If you stack them, the residual heat will create steam and make them mushy.