Slice the tomatoes in ½-1-inch thick slices. Set aside.
In a large, shallow bowl, whisk together the cornmeal, salt and pepper. Take each slice of tomato and dip it in the cornmeal, coating well and shaking off the excess. I do about 4 at a time so that they don’t get soggy while they are waiting to go into the pan.
Add 2 tablespoons of the margarine to a large skillet.
Heat over high until the margarine sizzles and foams. Working in batches, add the coated tomatoes to the pan, careful not to overcrowd.
Fry the tomatoes 3-4 minutes per side or until golden, only turning once.