2 large or 3 medium ripe red tomatoes, sliced about a half-inch thick
1/4 cup (half-stick) of butter, plus additional 2 tablespoons (additional needed if frying more than one panful)
1/3 cup heavy cream or half and half
1 cup cornmeal
1 tablespoon dried tarragon leaves
1 teaspoon coarse salt
Heat butter on medium low heat in a heavy skillet. Mix cornmeal, tarragon leaves and salt in a shallow bowl and stir to mix thoroughly. Pour cream into another shallow bowl. Dip each tomato slice into cream, then dip into cornmeal mixture and coat thoroughly on both sides. Once butter is hot, place tomatoes in a single layer in pan and fry, uncovered, until golden brown, approximately 7-10 minutes. Gently turn each with a large fork to fry on the other side. Fry an additional 5-7 minutes, testing with fork to see if tomatoes are tender. Transfer to a platter. Add another 2 tablespoons of butter to pan and heat butter to repeat the process for additional tomatoes, if needed. Serve immediately.