3 cups sweet cherry tomatoes
1 red onion, quartered
1/2 red Thai chile pepper*
6 to 8 fresh basil leaves
2 small garlic cloves
Handful fresh parsley, chopped
3 tablespoons extra-virgin olive oil
2 tablespoons aged balsamic vinegar
2 teaspoons brown sugar
Pinch Greek oregano
Big pinch sea salt and freshly ground black pepper, to taste
12 ricotta mushroom stuffed medallions
1 cup buttermilk
Italian-seasoned bread crumbs, to coat
Olive oil, for frying
Very hot pepper, if sensitive use jalapeno or omit.
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