Beat the eggs until well blended. Mix the cornmeal and the flour in a small bowl and add the salt. Dip the tomato slices first in the flour mixture, then the egg mixture then back into the flour mixture. If you use the “wet hand” “dry hand” method you won’t end up with sticky fingers. W/H, D/H, use one hand for holding the tomato when dry and the other hand for when you dip it. I sometimes get mixed up and have to wash and start all over again. Fry these in hot vegetable oil until crisp and brown.
For Sauce: Combine all ingredients in mixing bowl until well blended. Refrigerate up to two weeks.
Garnish tomatoes with chopped basil. Bon Appetite!