Wash and slice the tomatoes into ¼-inch slices.
In a medium-size bowl, mix the buttermilk and eggs.
Add ½ teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of the flour.
Place tomato slices in the buttermilk and egg mixture. Set aside to rest.
Preheat the oil in a heavy skillet or electric fryer to 350 degrees.
In a medium-size bowl, mix the remaining 1 ½ cups flour, ½ teaspoon salt, and ½ teaspoon pepper.
Remove the tomato slices from the buttermilk/egg mixture and toss them, one at a time, in the flour mixture, coating them thoroughly.
Carefully place the tomato slices in the heated oil and fry until golden brown.
Turn them two or three times. Be careful not to crowd the tomatoes during frying.
Cook until crisp. Drain on paper towels. Serve immediately.
