Slice the tomatoes into 1/4 inch thick rounds.

In a shallow bowl, combine the cornmeal, flour, salt, black pepper, and cayenne pepper.

Dip each tomato slice into the buttermilk, then dredge in the cornmeal mixture, pressing to adhere.

Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.

Working in batches, fry the tomato slices for about 2-3 minutes or until golden brown, turning once.

Transfer the fried tomatoes to a paper towel-lined plate to drain excess oil.

Serve hot and enjoy!