Cut tomatoes into 1/2-inch-thick slices, and sprinkle tomato slices evenly with salt and pepper. Let tomato slices stand 30 minutes.
Pat tomato slices dry, and dredge in breadcrumbs.
Cook tomato slices, in batches, in hot bacon drippings in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden brown. Drain on paper towels. Serve immediately.