In a small pot, heat up the oil, garlic, rosemary and basil on medium heat until it reaches boiling. Cook for 3-4 minutes. Remove from heat. Let it infuse for 2-3 hours at room temperature (strain if desired; personally, I remove the herbs but leave the garlic).

Place the tomato vines on the counter. Using a paring knife, make a small cross at the bottom of each tomato (be careful to keep the tomatoes on the vines, as in the photo).

In a large pot of boiling water, blanch the tomatoes (cook them for 1-2 minutes or until the skin starts to peel away from the tomato).

Remove the tomatoes from the water and stop the cooking by immediately submerging them in an ice bath.

Let them cool for 3-4 minutes. Carefully remove the skins by hand.

Dry well.

Place the poached tomatoes on a nice serving plate. Add the infused oil, fresh basil, and the burrata.

Serve and enjoy