Preheat oven to 350° F.
Place kumatos seed side up on a lined baking tray. Space garlic cloves among the kumatos. Drizzle with a teaspoon of olive oil, and sprinkle with salt and pepper.
Place on top rack of oven, and roast for 25-30 mins, or until the tomatoes develop a crisp outer skin. Remove and let cool to room temperature.
Finely chop roasted garlic cloves, and place in a medium bowl. Add cilantro, capers, and jalapeños. Roughly chop the cooled kumatoes, and add to the bowl. Finish by adding in the lime juice and olive oil. Stir until combined enough (do not over mix). Dip decadently!