A coating of matzo meal, which is made from unleavened flour and water, gives this classic dish extra crunch. Look for matzo in the kosher section.
Combine first 4 ingredients in a shallow dish.
Dip tomatoes into eggs, allowing excess to drip off. Dredge in matzo mixture, pressing it into the surfaces. Place on a wax paper-lined baking sheet.
Pour oil to a depth of 1/2 inch into a large, deep cast-iron or heavy skillet; heat over medium heat to 360°. Fry tomatoes, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Sprinkle with additional salt, if desired. Serve immediately.
Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris