Preheat the oven to 350 degrees. Lightly spray an 8x14 inch glass baking dish with avocado oil spray. Set aside.

Medium / large dice the tomatoes. Just so they are bite-sized pieces. They will shrink down a bit as they cook, so do not dice them too small. Place the diced tomatoes on a few layers of paper towel and blot the top with paper towel. Add the diced tomatoes to the prepared baking dish.

Combined softened whipped cream cheese, mayonnaise, grated parmesan cheese, shredded mozzarella cheese, kosher salt, garlic powder and Italian seasoning. Mix until well combined.

Add the cheese mixture to the top of the tomatoes and spread it out evenly. Top with a sprinkle of extra mozzarella cheese and bake for 25-30 minutes uncovered. Broil for 1-2 minutes to get an extra crispy top!

While the tomatoes are baking, add the butter to a nonstick skillet. Once melted add the panko breadcrumbs to the pan and toast until golden brown. Stir frequently to prevent burning. Remove from the heat and set aside.

Pull the warm cheesy tomatoes from the oven and top with the toasted panko breadcrumbs. Hit it with some fresh basil chiffonade and serve immediately. Best enjoyed warm with crackers, baguette, naan bread or chips!