In large bowl, mix 3 lbs. coarsely chopped mixed colored tomatoes, 1/4 cup EVOO and 3 finely chopped cloves garlic; season with 1 tsp. salt and 1 tsp. pepper. Let stand until flavors meld, about 2 hours. Bring large pot of water to a boil. Salt water and add 1 lb. campanelle pasta; cook until al dente. Drain; add to tomato mixture along with 1/4 cup each chopped fresh chives, basil and dill; season. Top with two 8-oz. balls buratta; cut open and season cheese. Drizzle with EVOO.
