Preheat oven to 200°C fan forced. Cut 250g Toma'muse® tomatoes in half and arrange cut side up in a small roasting pan. Top with garlic and season with salt and pepper. Spoon over 4 tablespoons oil and roast for 15 minutes until slightly collapsed. Drizzle over the balsamic. Cool to room temperature. Spoon into a serving dish.
Meanwhile, cut 250g Toma'muse® tomatoes in half. Carefully spoon out the centre, leaving a shell. Mix the feta, mascarpone, paprika and lemon rind together and spoon into the tomato shells. Place into a shallow dish. Combine 100ml oil with jalapeno and thyme. Season with pepper and pour over the tomatoes, cover and refrigerate for 1 hour.
Cut the remaining 250g Toma'muse® tomatoes in half crossways. Top each with a basil leaf, a dollop of pesto and piece of bocconcini. Sprinkle with pecorino.
To serve, place the roasted balsamic tomatoes and feta stuffed tomatoes onto a large grazing platter or board. Arrange the caprese tomatoes around the edge of the platter. Add sopresso, salami, prosciutto, capsicum, baby cucumbers, olives, cheese, dip, tarts cases, crackers, crostini and rocket.