OK, revisiting those tomatoes. I chose some that were starting to turn a little pink because I thought they might be a little tangier than the ones I made last night. They were definitely riper inside but still firm. They looked more green than the yellow you see here. (There's such a variety of lighting in my kitchen that it's hard to get the white balance right.)
I rummaged through my cabinets and found some seasoned Italian bread crumbs, so I mixed that with a little cornmeal. Dredged the slices in egg and then the bread crumbs. For frying, I heated up some grapeseed oil, maybe more than I really needed.
Grapeseed oil is good for frying because it has a high smoking point. The tomatoes didn't take very long to fry and got a nice browned crust. I drained them on paper towels and added a sprinkling of Maldon salt.
The flavor of the crumbs and seasoning on these was much nicer than the cornmeal and semolina I used last night. The texture was better, too. The tomatoes were tangy and bright underneath. I can see that you really have to eat these as soon as they're cooked. Not something you can take with you for later.