Halve each tomato and squeeze out the seeds. Roughly chop the tomatoes. Mix together with all the other topping ingredients, except the basil leaves. Stir to combine, cover and keep in the fridge for at least one hour or up to one day. The longer you leave it, the better. The flavors have a chance to blend together and the shallot and garlic softens.
To serve, place the burrata in a serving dish or bowl and tear open the top. Taste the topping and adjust the salt, sugar and pepper to your liking. Spoon over the burrata and garnish with some fresh basil leaves. Enjoy with fresh bread.
This topping is also delicious on some grilled bread. Sometimes I double the topping recipe and enjoy the leftovers this way.