Cut roma tomatoes in half, remove seeds and set on paper towels to drain. Dice tomatoes.
In a medium bowl, combine softened cream cheese, sour cream and mayonnaise and stir until smooth. Add roma tomatoes, mozzarella cheese, sun dried tomatoes, red onion, fresh basil, minced garlic, balsamic vinegar, salt, and pepper and stir well.
Spread a large piece of plastic wrap on your work surface and spoon cream cheese mixture onto the wrap. Cover tightly with wrap and shape into a ball. Place ball in the fridge overnight or in the freezer for an hour to set.
Before serving, prepare coating. In a small pan, mix oil and breadcrumbs and heat on medium high for 5-8 minutes or until crumbs turn golden brown. Remove from heat and let cool until you can hold your hand on the bottom of the pan. When cool, mix in shredded parmesan cheese and dried basil.
Place breadcrumb mixture on a large plate. Remove cheese ball from fridge or freezer and unwrap. Roll ball in crumbs until evenly coated. Place cheese ball on a serving plate and garnish with chopped tomato and chopped basil. Serve with an assortment of mini baguette chips and/or crackers.