Slow Roasted Caprese Tomatoes and Black Pepper Pasta (Gluten & Dairy Free, Vegan)

Pre-gluten and dairy free lifestyle one of my favorite dishes to make was a slow roasted tomato caprese salad. I almost always made this dish for guests because it was simple to prepare and the aroma that filled the house when I roasted the tomatoes was intoxicating. Slow roasting the tomatoes with garlic and balsamic creates a concentrated flavor that is seriously addicting. Since we are now gluten and dairy free I had to come up with a new way to enjoy these little red roasted beauties and of all the ways that we have tried them this pasta dish is by far our family favorite!

Slow Roasted Caprese Tomatoes and Black Pepper Pasta 

Serves 4

1 box of gluten-free pasta, I use this one

1 recipe of slow roasted balsamic tomatoes, recipe follows

1 recipe of black pepper vinaigrette, recipe follows

2 Tbsp. basil leaves, minced

1 large handful of baby spinach

Prepare tomatoes and vinaigrette as instructed below.  When your tomatoes are almost finished and you have prepped your vinaigrette cook pasta according to directions on the package.  Place the minced basil leaves into the vinaigrette and stir well to combine, toss in the handful of fresh baby spinach leaves and toss to coat. When the pasta has cooked drain and immediately toss the hot pasta into the bowl with the vinaigrette and spinach. The heat from the pasta will wilt the spinach. Toss well to combine and then add the tomatoes, be careful to not lose any of the yummy juices that collected in the tomato “cups” while cooking. Toss well and serve immediately.

 Slow Roasted Balsamic Tomatoes

18-20 Pearl or Campari Tomatoes

3 cloves garlic, minced

1/2 tsp. kosher salt

1/4 tsp. black pepper

1/8 tsp. sugar

2 Tbsp. extra virgin olive oil

2 Tbsp. balsamic vinegar, I use Temecula Olive Oil Co.’s Vanilla Fig Balsamic

Position a rack in the center of the oven and preheat to 250° F.   Slice tomatoes in half and use a spoon to scoop out the seeds.  Discard the seeds and set he tomato halves cut side up, close together, on a baking sheet lined with parchment paper. Once all of the tomato halves are ready sprinkle the tomato “cups” with the minced garlic, salt, pepper, and sugar. Then drizzle them with balsamic and olive oil.

Roast tomatoes for 2 hours. Set aside.

Black Pepper Vinaigrette

1 tsp. balsamic

1 tsp. ground black pepper

1/2 tsp. salt

1 tsp. gluten-free nutritional yeast

1/4 cup good quality extra virgin olive oil

Combine the first 4 ingredients in a large bowl and mix well with a whisk. Slowly stream in the olive oil while continuously beating with the whisk.

*I know that the proportions of vinegar to oil in this vinaigrette seems off, but take a look at those little tomato “cups” that you roasted and you will see that they are filled with tomato, garlic and balsamic vinegar goodness that will play a huge part in flavoring this dish.

We are happy to have shared this recipe on Laura’s Gluten Free Pantry as part of Gluten-Free Allergy Wednesday link up and at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  If you are looking for more vegan recipes we have shared this post on Healthy Vegan Fridays.








  1. Sandra Jonas September 5, 2012 at 2:02 pm

    That sounds wonderful Meg.! Will try it tomorrow.

    1. admin September 5, 2012 at 3:25 pm

      Thanks Sandra! I am seriously addicted to these little tomatoes. This morning I had the tomatoes on toasted gluten-free bread with a sunny side up egg on top. I usually make more of these little gems to keep for myself throughout the week. They are like my candy;) I hope you enjoy them!

  2. Stephanie @ henry happened September 5, 2012 at 10:58 pm

    I had no idea roasting tomatoes like this was so easy – I can’t wait to try it! Love the idea of adding balsamic!

    1. admin September 6, 2012 at 8:00 am

      Thanks Stephanie! They are my favorite:) Just thinking about how yummy they smell when they are roasting makes me hungry. I hope you try them and that you love them as much as I do.

  3. Kiersten @ Oh My Veggies September 6, 2012 at 10:25 am

    I love this. Although I will not touch a raw tomato (as you know!), I can’t get enough of them when they’re roasted. I need to make this before tomatoes are out of season!

    1. admin September 6, 2012 at 2:23 pm

      Thanks so much! I am totally addicted to roasted tomatoes, they are like my candy. I have a plan to try your sun-dried tomatoes this week too!

    1. admin September 6, 2012 at 7:22 pm

      Thanks so much Tanya!

    1. admin September 8, 2012 at 9:25 pm

      Thanks so much Russell!

  4. Cindy (Vegetarian Mamma) September 11, 2012 at 3:42 pm

    This is my kind of food! YUMM I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 Thanks for linking up at our Gluten Free Fridays recipe party! See you next Friday! Cindy from

    1. admin September 11, 2012 at 3:46 pm

      Thanks Cindy!!! See you on Friday:)

  5. Kim September 30, 2012 at 8:41 pm

    Ohmigosh. Enjoying this right now. Amazing, thank you!!!

    1. admin October 1, 2012 at 8:26 am

      Thanks so much Kim! I am so glad that you enjoyed it:)


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