Combine minced red onion, garlic, basil leaves and chopped tomatoes. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Set mixture aside to marinate.

While the filling marinates, prep the heirloom tomatoes for stuffing. Hold your knife at a 45-degree angle to carve out the top and hollow out insides (like cutting the top off a jack-o-lantern!). Remove center, seeds, and drain excess liquid. Lightly salt the insides and rest upside down on a paper towel for 15 minutes.

Pre-heat oven on the broil setting and slice of crusty Italian bread into 3/4” cubes. Toss with a teaspoon of olive oil, salt and pepper. Broil in the oven until golden brown and lightly crisped. Remove from oven and let cool.

Once cooled, add 1.5 cups of the toasted bread cubes to the marinated tomato mixture and toss to combine. Divide panzella across the hollowed out tomatoes.

Roughly chop 4 oz burrata and distribute on top of the tomatoes. Garnish with basil, season with additional salt and pepper to taste. Serve with additional burrata and bread on the side.