Wash your tomatoes and cut them into ½ inch wheels.
Get the coatings ready in three different bowls. In one bowl, whisk the half and half and eggs together. In another, pour in the flour, and then in the third bowl, mix the breadcrumbs, cornstarch, and salt together.
Coat each wheel of tomato in the flour, then the whisked eggs and half and half mixes, then repeat. For the final step, dip into the breadcrumb mix.
Pour enough oil into a heavy pot that will cover the tomatoes when they fry, and then carefully place the crumbed tomato into the skillet, frying for 3 to 5 minutes on each side or until the tomato is golden brown.