Burrata:

1. Cut the burrata in half, being careful to keep all cream inside, and set aside.
2. Pick and wash small basil leaves in iced water, and set aside.

Basil Puree:

1. Wash the basil well and blanch in salty water for 10 seconds.
2. Then place in ice water.
3. Squeeze well and then place in a Thermomix bowl with oil, salt, and pepper.
4. Blitz and pass through a chinois.
5. Place the puree in a piping bag.

Tomato Water:

1. Blend all the ingredients together for 3 minutes and pass through a chinois.

Tomato Veil:

1. If possible, infuse the tomato water with the seasoning for 1 night to intensify the flavors (optional).
2. The next day, strain well and add the Agar Agar. Place on the flame, and when it starts to boil, start the timer for 3 minutes and keep whisking.
3. Pour the liquid into a flat tray and cool down in the blast chiller for 5 minutes.
4. With the help of a sharp knife, cut a square 20x20cm into the tomato veil that will be placed on top of the burrata like a veil.

Semi-Dried Datterino Tomato:

1. Make an incision on the top and bottom of the tomato, blanch in hot water for 10-15 seconds, and then cool down straight after in the ice bath.
2. Remove the skin and the seeds and dry.
3. In a tray, sprinkle the sugar, salt, pepper, and olive oil with a few leaves of thyme and basil. Place the tomato on top and repeat the seasoning on top.
4. Cook in the oven at 180 degrees for 15-25 minutes until half dry and a nice color. If needed, put the temperature up to 220 degrees for the last 5-10 minutes.

Plating:

1. Place half the burrata on the plate, with the creamy part facing the top.
2. Draw a line with the basil puree right in the middle of the plate.
3. Place 10 pieces of semi-dried Datterinos tomato on top of the line of puree.
4. Cover all with the tomato veil.
5. Garnish with a few basil leaves.