Fried Heirloom Tomatoes with San Marzano Sauce and Burrata

1. Begin with your sauce by squeezing fresh San Marzano tomatoes into a pulp. 2. Add extra virgin olive oil, butter, minced garlic, and fresh basil to a pan and fry on medium heat until fragrant. 3. Add the tomato pulp and tomato paste, and reduce for 20 minutes, stirring occasionally. 4. Adjust your salt and sweetness level if needed; optionally, add some fish sauce for extra umami. 5. Slice your heirloom tomatoes, then coat each slice in flour, then whisked egg, then pork Panko breadcrumbs. 6. Fry the coated tomatoes in extra virgin olive oil (or neutral frying oil) until golden brown on all sides. 7. Slice your burrata and arrange with the fried tomatoes on a plate. Finish with infused basil oil and a fried basil garnish.