In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the hornworms and fry lightly for about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside.

Season the tomato rounds with salt and pepper to taste, then coat with cornmeal on both sides.

In another large skillet or wok, heat the remaining oil and fry the tomatoes until lightly browned on both sides.

Top each tomato round with 2 fried tomato hornworms.

Garnish with basil leaves and serve immediately.