Preheat oven to 400 degrees F.
Cut the top off each tomato then spoon out the center pulp. Place pulp in a colander to drain excess liquid.
Chop the drained pulp and place in a small bowl. Mix in the cream cheese, mozzarella, asiago, ½ cup parmesan, garlic, Italian seasoning, and pepper.
Spoon the mixture into the tomatoes until almost overflowing then arrange in a 9×13-inch baking dish.
In a small bowl, mix together the melted butter, remaining parmesan cheese, and panko until well combined. Sprinkle the panko mixture over each filled tomato.
Optional: sprinkle cherry tomatoes between the stuffed tomatoes.
Bake tomatoes for 20-25 minutes or until topping turns golden.
Serve warm with bread, pasta, or as a side dish.
