Step 1:
Preparation of the candied tomatoes: Place the tomatoes in an ovenproof dish with the thyme, bay leaf, garlic and 20g of olive oil. Correct the seasoning and put in the oven at 180°c for 1hr30min.

Step 2:
Preparation of the basil oil: Bring a pot of water to a boil with a handful of coarse salt and immerse our basil leaves for 10 seconds. Cool the basil in the ice water (you can use ice cubes to make the water even colder). Blend the basil leaves with 40g of olive oil. Strain the sauce, adjust the seasoning and set aside.

Step 3:
Preparation of the pineapple: Cut the pineapple into small cubes. Add oil to the basil (about 3 tablespoons) and set aside. 

Step 4:
Dressing the plate: Coarsely crush almonds. Arrange the pineapple tartar in the centre of the plate.
Place the burrata and candied tomatoes on top. Drizzle generously with basil oil. Sprinkle with crushed almonds and decorate with basil.