Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Slice off the top 1/4 of each tomato and scoop out the seeds and pulp, leaving a sturdy shell.
Step 3: In a bowl, mix ricotta, half the mozzarella, Parmesan, breadcrumbs, garlic, basil, parsley, oregano, salt, and pepper until well combined.
Step 4: Spoon the filling evenly into the tomato shells, packing it gently.
Step 5: Top each stuffed tomato with the remaining mozzarella cheese.
Step 6: Drizzle olive oil over the tomatoes and place them on the prepared baking sheet.
Step 7: Bake for 25-30 minutes until the cheese is melted and bubbly and the tomatoes are tender.
Step 8: Let cool for 5 minutes before serving warm.