Cut a thin slice from the top of each tomato. Scoop out and discard the pulp. Invert the tomatoes on a paper towel to drain.

Combine ricotta cheese with ¼ cup breadcrumbs, minced garlic and Italian seasoning. Cut or tear the mozzarella into small pieces and add. Mix and season with salt and pepper.

Spoon cheese mixture into tomato shells. Combine butter and remaining breadcrumbs, then sprinkle over tops of stuffed tomatoes.

Place a lightly greased grill basket on a grill warmed to medium heat. Place tomatoes in basket. Grill, closed, for 10-15 minutes, or until heated through. Cool slightly before serving.