In a shallow bowl, mix together the cornmeal, flour and sugar. Dredge both sides of the tomatoes in the mixture. Press the slices firmly into the meal so it will make a good coating.

Put enough oil or shortening in an iron skillet to come to a depth of about 1/4" and heat over medium high heat.

Add the tomatoes to the hot oil a few at a time without crowding and fry about 2 minutes or until golden brown. Turn and cook the other sides.

When both sides are golden brown, remove from the skillet, drain on paper towels and sprinkle with salt and pepper. Serve hot.