Slice the tomatoes in 1/4 inch slices and set aside. Sprinkle the salt on the tomatoes and let them rest while you get everything else ready.

Have ready three shallow bowls, a cake rack, and a baking sheet with sides. Put the cake rack on the baking sheet and have it close to you.

Mix the cornmeal, onion powder, garlic powder, paprika, cayenne, and dry mustard together.

Dredge each tomato slice in the flour, shake off excess and put on the cake rack.

When you have finished dredging all the slices, take each one and dip it in the egg, then dredge it in the cornmeal mixture. Set aside on the cake rack.

Have a thick bottom frying on the stove on medium heat. An iron skillet is the best choice. Move the baking sheet to a clear area on top of your stove.

Put the bacon fat and oil into the pan and heat until the mixture starts to bubble, but not burn.

Carefully place about 4 slices of tomato in the hot fat. Turn when you see the edge start to brown, about 3 minutes. Turn and cook on the other side, about 2 minutes, then remove to the cake rack to drain. Prepare the remaining slices the same way.

Put the garlic in a small food processor and process it until it is in tiny pieces. Add the rest of the ingredients and process as well. Put the sauce in a nice bowl for serving.

Enjoy!