INGREDIENTS
1/2 tsp
black pepper
6 servings
canola oil
2 cups
cherry tomatoes
1 pinch
chile flakes
2 cups
club soda
1 cup
cornstarch
1 cup
flour
2 tbsp
fresh basil
2 tbsp
fresh flat-leaf parsley
2 tsp
kosher salt
2 tsp
kosher salt
1/4 cup
olive oil
16 oz
provolone
1/4 cup
sweet onion
1 tbsp
white balsamic vinegar