Allow 2 firm well shaped green tomatoes for each serving. Cut off stem end and a thin slice at blossom end as well; discard. Slice tomatoes in 1/3 to 1/2 inch thick slices. Sprinkle slices on both sides with salt and pepper. Dredge in cornmeal to coat evenly. Press on with finger tips. Shake off excess. Heat 1/4 inch fat or oil in a large heavy skillet. Fry slices over moderate heat until both sides are evenly browned. Turn carefully so the crust remains unbroken. Drain on paper towels and serve with ham, pork, or chicken.