Begin by slicing ripe red tomatoes into thick rounds, approximately ½ inch each. Sprinkle the slices with salt and set them on paper towels for about 15 minutes.

Create a breading station by preparing three shallow bowls. In the first bowl, combine all-purpose flour with a pinch of salt and black pepper. The second bowl should contain whisked large eggs. In the third bowl, place breadcrumbs.

Dredge each dried tomato slice in the flour mixture, dip into the egg wash, and press gently into the breadcrumbs.

In a deep skillet, add oil and heat until shimmering, reaching around 350°F (175°C).

Carefully place the coated tomato slices into the hot oil in batches, frying for about 3-4 minutes on each side until golden brown and crispy.

Transfer the crispy fried red tomatoes onto a plate lined with paper towels to absorb excess oil and serve immediately.