First roast the garlic and tomatoes. Wrap the garlic in foil and roast at 400 degrees F until very tender, about 30-4- minutes. On the same baking sheet, place tomato slices on foil lined sheet with a drizzle of oil and roast for about 30-40 minutes. Then remove from oven and allow to cool.
While the garlic is roasted, soak the potatoes in cold water.
Then shred the potatoes using either a hand grated or shred blade in a food processor and shred the onion too.
Take the shreds and place a handful at a time in a clean towel and using that to squeeze as much liquid out of the potatoes as you can so they are very dry.
Then in a large bowl, add the potatoes and onion, egg, matzo meal, roasted garlic (skin removed) and season with salt and pepper. Mix to combine.
Bring 1/2 inch of canola oil up to 350 degrees F or until you can test it with a piece of potato and it sizzles. Then use a tablespoon to scoop latkes and carefully placing them in the oil. Use the back of your spoon to gently flatten them out. Fry for about 3-4 minutes or until golden brown and flip to the other side and fry for another 3 minutes.
Then remove the latkes onto a paper toweled lined baking sheet and sprinkle with salt.
To make the basil oil, simple add chopped basil and olive oil together into a blender or small food processor and blend together. Set aside.
To assemble, top latkes with roasted tomato, a dollop of burrata cheese and drizzle with basil oil.
This makes a small batch of latkes (only 6) but can easily be doubled or trippled.