Follow these step-by-step instructions for perfect Herbed Cheese Stuffed Tomatoes every time. The process is straightforward and yields incredibly delicious results.

1. Preheat and Prepare: Begin by preheating your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish or a dish large enough to hold all eight tomatoes without them touching.
2. Prepare the Tomatoes: Wash and dry the tomatoes thoroughly. Slice off the top 1/4 inch of each tomato (the stem end) and set these “lids” aside if you wish to use them for presentation. Using a small spoon or a melon baller, carefully scoop out the seeds and pulp from the inside of each tomato, leaving a sturdy shell about 1/4 to 1/2 inch thick. Be gentle to avoid piercing the tomato walls.
3. Season the Tomato Shells: Once hollowed, lightly sprinkle the inside of each tomato shell with about half of the salt (1/2 teaspoon total). Turn the tomatoes upside down on a wire rack or paper towels and let them drain for about 15-20 minutes. This crucial step draws out excess moisture and prevents the final dish from becoming watery.
4. Create the Herbed Cheese Filling: While the tomatoes are draining, prepare the filling. In a medium-sized mixing bowl, combine the softened cream cheese, grated Parmesan cheese, chopped fresh parsley, chives, basil, and the minced garlic. Add the remaining 1/2 teaspoon of salt and the freshly ground black pepper. Mix with a spatula or spoon until all the ingredients are thoroughly combined and the mixture is smooth and creamy.
5. Stuff the Tomatoes: Pat the inside of the drained tomato shells dry with a paper towel. Carefully spoon the herbed cheese mixture into each tomato, filling them generously all the way to the top. The filling might mound slightly over the rim.
6. Arrange and Top: Place the stuffed tomatoes upright in your prepared baking dish. If you are using the Panko breadcrumbs for a crunchy topping, sprinkle them evenly over the cheese filling on each tomato. Drizzle the tops of the tomatoes and the bottom of the dish with the olive oil.
7. Bake to Perfection: Transfer the baking dish to the preheated oven. Bake for 20-25 minutes, or until the tomatoes are tender and soft (but not falling apart), and the cheese filling is hot, bubbly, and beautifully golden-brown on top.
8. Rest and Serve: Carefully remove the baking dish from the oven. Let the stuffed tomatoes rest for at least 5-10 minutes before serving. This allows them to cool slightly and for the flavors to meld together, making them easier and more enjoyable to eat. Garnish with an extra sprinkle of fresh parsley or basil before serving warm.