6ozburratatorn into pieces (can substitute mozzarella)
2tablespoonsBasil, dividedfor garnish
2tablespoonsItalian parsley, dividedfor garnish
Preheat the oven to 425°F with a rack placed in the center of the oven.
Cut the tops off the tomatoes and set aside. Use a sharp paring knife and spoon to cut into and spoon out the pulp and seeds. Set the pulp aside in a small bowl. Season the cavities of the tomatoes with salt and let it rest upside down on a paper towel lined baking sheet for about 10 minutes.
While the tomatoes are resting to extract the juices, make the stuffing. Heat the olive oil and pancetta in a saute pan (if not using pancetta, add two more teaspoons olive oil). Cook the pancetta until crispy, remove from pan and reserve for later. Add onions and garlic, season with salt. Cook until translucent, about 3 minutes. Stir in the tomatoes and cook for another 2 minutes.
Stir in the orzo. Add broth and cook for about 8-9 minutes, stirring occasionally, until until al dente. Add more broth if necessary.
Stir in the yellow squash and spinach and cook about 1 minute. Remove from heat.
Drop in burrata, parmesan, reserved pancetta, about half of the basil and parsley, and stir.
Spoon filling into the tomatoes. Sprinkle with parmesan. Bake 15-20 minutes or until the tomatoes are tender and the stuffing is piping hot.
Remove and garnish with remaining basil and parsley and a touch more Parmesan cheese. Drizzle with olive oil. Serve immediately.