Preheat oven to 180c/350f. To a baking dish, add the sliced tomatoes and garlic and drizzle with extra virgin olive oil. Season with salt and pepper, toss to combine and place into the oven to bake for 25-30 minutes until soft, jammy and golden brown. Remove from the heat and set aside.

Pour the flour into a small bowl and season well with salt and pepper. Then pour the eggs and breadcrumbs into two separate bowls. Carefully drain out the water from the burrata and pat down with a towel to remove extra liquid.

Dredge the burrata in the following order: flour, eggs, and lastly, panko. Double dredge by dunking the burrata ball back into the beaten egg, and then the panko to finish. Place the burrata on a plate or parchment-lined sheet pan and chill in the freezer for 20 minutes.

In a small to medium saucepan, heat 5 inches of vegetable oil and carefully place the burrata into the hot oil. Fry for 2 minutes or until golden brown on all sides. Carefully remove from the oil with a slotted spoon and place on paper towels to remove any access oil.

Spoon roasted tomatoes on a plate and place the fried burrata on top. Garnish with a little salt and grated parmesan cheese.

Serve warm with freshly sliced ciabatta bread.