I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions

Here’s all you need to prepare this delicious soup, all of which should be available in your local grocery store:

• Eggplant – see the Tip below for my recommendations on what type of eggplant to use
• Yellow onion 
• Garlic cloves
• Fresh tomatoes – any type of tomato will work. If fresh tomatoes aren’t in season, for more flavor substitute canned diced tomatoes, drained 
• Fresh thyme 
• Fresh chives
• Vegetable broth – I recommend using Better Than Bouillon brand (or homemade!)
• Extra virgin olive oil
• Red wine vinegar 
• Kosher salt
• Fresh ground pepper

Here’s all you have to do to make this easy recipe:

1. Preheat the oven to 450 degrees. 
2. Prep eggplant.
   Place eggplant in a large mixing bowl and add salt, pepper, and 1 1/2 tablespoons olive oil; toss the eggplant to coat. Divide the eggplant between 2 large roasting pans (9 by 12-inch works well) or place on one large rimmed baking sheet (like a half-sheet pan). Spread eggplant pieces evenly in one layer so they aren’t crowded.
3. Roast eggplant.
   Roast for 20 minutes, stirring two to three times, until soft and well browned. Remove from oven and set aside.
4. Cook onion, garlic and tomatoes.
   While the eggplant is roasting, heat the remaining 1 1/2 tablespoons of olive oil in a medium stockpot or dutch oven over medium heat. Add the onion, garlic, and tomatoes and cook, stirring occasionally, for 8 to 10 minutes or until the onion is soft. 
5. Add eggplant, herbs, and broth; simmer.
   Stir in the roasted eggplant and cook for 5 minutes. Add the thyme, 1 tablespoon chives, and 3 cups vegetable broth. Bring to a boil, reduce heat, and simmer, stirring occasionally, until eggplant is very soft, around 10 to 12 minutes.
6. Stir in vinegar; purée.
   Remove from heat and add vinegar. Let sit for around 2 minutes, then purée with an immersion blender. Alternatively, cool soup for 5 to 7 minutes, and then transfer to a blender or food processor in batches and purée until smooth. Return soup to pot and season to taste with salt and pepper. Stir in more vegetable broth (up to 1 cup) if soup is too thick. 
7. Heat and serve.
   Heat over medium-low heat, stirring frequently. Spoon into individual bowls, garnishing with remaining 1 tablespoon chopped chives. 

This Eggplant Soup recipe can be served as either a first course or a main course. For the latter, I recommend pairing it with one or two of these sides:

• Easy Spinach Salad Recipe With Zesty Curry Dressing
• Chopped Apple Pecan Salad Recipe with Feta Cheese
• Easy Spinach Salad Recipe with Lemon Pine Nut Dressing
• Quick Homemade Drop Biscuits – Easy Recipe!
• Parsley Parmesan Crostini
• Quick Herb Bread Recipe
• Quick Herb Bread Recipe
• Italian Popovers

The ideal cut of beef for braising is bone-in short ribs, as the bone adds richness and depth of flavor to the dish. Beef short ribs come in two main styles, English and Flanken:

• English-style short ribs are cut parallel to the bone, with one bone per piece, and contain a larger piece of meat. They are often more tender and have a higher fat content, making them ideal for braising.
• Flanken-style ribs are cut across the bone, resulting in thinner pieces of meat with several smaller bones attached.

When selecting beef short ribs for this recipe, opt for English-style ribs if you can find them. The marbling (fat distribution) within the meat, adds flavor and helps keep the ribs moist during cooking. And, look for ribs that have a bright red color and avoid those with excessive fat or a grayish hue.

If you can’t find bone-in English-style ribs, you can use either boneless or flanken-style with this recipe. Just keep in mind that they will have sightly less flavor.

Here are the ingredients you’ll need to make this easy recipe, all of which should be available at your local grocery store (quantities are included in the recipe card below):

• Bone-in beef short ribs, preferably English cut
• Vegetable oil, canola oil or other high smoke point oil
• Kosher salt
• Fresh ground pepper
• Yellow onion
• Tomato sauce
• Light brown sugar
• Jalapeno pepper
• Garlic
• Dry mustard
• Cayenne pepper
• Ground cloves
• Ground cinnamon
• Beer
• Fresh cilantro, optional for garnish

Here’s a detailed step-by-step guide to braising beef short ribs (more abbreviated directions are in the recipe card below):

A. Prepare the ribs

1. Bring to room temperature.
   Take the short ribs out of the refrigerator bring to room temperature. Allowing the meat to warm up slightly before cooking ensures more even cooking throughout.
2. Rinse and pat dry.
   Rinse the ribs under cold running water and dry with paper towels to remove any excess moisture. This step is important because it helps create a nice crust on the meat when searing. 
3. Season.
   Brush the ribs all over with vegetable oil, then generously sprinkle both sides with kosher salt and ground black pepper. The salt helps enhance the meat’s natural flavors while the pepper adds a subtle kick. And, the oil helps to form a nice crust.
4. Sear.
   Heat a large Dutch oven or other heavy-bottomed pan over medium-high heat. Add ribs in one layer, preferably without touching each other, and sear for 2 minutes on each side or until lightly browned. Remove ribs and set aside; don’t clean out the pan!
5. Preheat oven.
   Move one of the racks to the bottom third of the oven and preheat to 325 degrees.

B. Prepare the Spicy Sauce

1. Cook onions.
   With the burner turned off but while the pan is still hot, add onions and cook, stirring, until they stop sizzling. 
2. Add remaining sauce ingredients; simmer.
   Add the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves, and cinnamon to the onions; stir well to combine. Bring to a boil, reduce heat, and simmer, stirring occasionally, for around 5 minutes.
3. Turn off heat and stir in beer. 

Braise the beef ribs in the Spicy Sauce

1. Add ribs to sauce.
   Nestle ribs among the sauce, bone side up (fat side down), in one layer.
2. Cover and braise.
   Cover the pan and bake until meat is very tender, around 2 to 2 1/2 hours. You can check the tenderness with a fork; the meat should easily pull away from the bone.
3. Remove from oven, let sit.
   Remove pan from oven and let ribs sit in sauce, covered, for 10 minutes. 
4. Plate and serve.
   Remove ribs to a serving platter. Spoon some sauce over the ribs, garnish the ribs or platter with cilantro (if desired), and serve, passing additional sauce on the side. 

Ribs can be prepared up to 3 days ahead: once cooked, cool to room temperature. Either cover the pan (ribs with sauce) or place the ribs and sauce in an airtight container and refrigerate.

To reheat: bring to room temperature, then cover and place in a 375-degree oven until heated through, around 30 to 40 minutes. 

Here’s what you’ll need to prepare this nice crust:

• Dijon mustard
• Kosher salt
• Fresh ground pepper
• Homemade or Panko breadcrumbs
• Large lemon
• Fresh rosemary
• Fresh Italian (flat-leaf) parsley
• Extra virgin olive oil – can substitute vegetable oil or canola oil

You can modify the crust ingredients to fit your dietary needs or tastes. Here are a few ideas:

• Use different fresh herbs, or add more – e.g., fresh thyme or mint
• Add chopped garlic or garlic powder
• Add grated Parmesan cheese
• Add spices including paprika, cumin, coriander
• Add chopped nuts – hazelnuts, almonds or pistachios

This recipe was the fortunate outcome of an evening when I found myself rummaging in the refrigerator, determined to whip up something delicious with whatever ingredients I had on hand. I unearthed frozen spinach, sundried tomatoes, goat cheese, garlic and lemon. So, I stuffed them all inside a pork tenderloin, brushed it with a tangy lemon-Dijon mustard sauce, and popped it in the oven. The result was absolutely delightful! Here’s why I think this recipe works:

1. Enhanced flavor. Stuffing the pork tenderloin enhances its flavor profile, infusing it with delicious complementary ingredients. Plus, it adds moisture, ensuring your pork is tender and juicy.
2. Eye-catching presentation. Once sliced, the colors and textures in the stuffing are visually appealing and pretty on the plate.
3. Advance preparation. You can prepare, stuff, roll, and refrigerate the pork tenderloin earlier in the day, leaving you the option to roast or grill it later when you’re ready to cook.
4. Flexible. The stuffing ingredients can be tailored to fit your tastes or what you have on hand – the possibilities are almost endless!

Here’s what you’ll need to create this pork dish, all of which should be available at your local grocery store:

• Pork tenderloins
• Frozen chopped spinach
• Sun-dried tomatoes packed in olive oil
• Goat cheese
• Green onions
• Garlic
• Lemons
• Dijon mustard
• Kosher salt
• Ground black pepper

Follow these steps to roast your stuffed pork tenderloin to perfection:

1. Preheat oven to 375 degrees.
2. Place stuffed tenderloins in a greased baking dish, side by side without touching each other – the size of the pan is dependent on the size of your tenderloin. I usually use a 7 by 11-inch dish, but if the tenderloins are very long, you may need to use a 9 by 12-inch dish to get them to fit.
3. Brush the lemon-mustard mixture over the top and sides of the stuffed tenderloins.
4. Bake until the tenderloins reach 145 to 150 degrees with an instant-read thermometer, approximately 45 minutes (make sure you are measuring the temperature of the tenderloins and not the stuffing).
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

If you prefer the smoky flavor from grilling, I’ve also created these directions for cooking the stuffed tenderloins on the grill:

1. Prepare a medium-hot fire in a charcoal grill or preheat a gas grill on medium-high (around 375 degrees).
2. When grill is hot, using tongs, dip a folded paper towel in canola oil and rub it over the grill grates. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
3. Brush half the lemon-mustard mixture over the top of the stuffed tenderloins. Place tenderloins grill rack, side by side without touching, and cook, covered, for 10 minutes.
4. Turn tenderloins over, bush with the remaining sauce, and continue cooking, covered, for another 10 minutes or until a meat thermometer inserted into the thickest portion registers 145 to 150 degrees.
5. Remove to a cutting board and let rest for 5 minutes. Remove any toothpicks, twine, or food loops. With a sharp knife, cut into 1-inch slices.

There are numerous ways you can modify this recipe to fit your tastes or what you have on hand. Here are a few suggestions:

• Add 1/4 cup toasted pine nuts.
• Add chopped cooked bacon or prosciutto.
• Substitute mozzarella or feta cheese for the goat cheese.
• Substitute chopped red onion for the green onion.
• Substitute roasted red peppers for the sundried tomatoes.
• Use our Roasted Red Pepper Stuffing recipe.

I like to serve this pork dish arranging the slices on either a large platter or individual dinner plates. Here are some suggested side dishes:

• Instant Pot Red Potatoes
• Twice Baked Potato Casserole
• Grilled Potato Packets
• Mashed Potatoes with Parsley and Chives
• Corn Pudding
• Oven Roasted Carrots
• Carrot Soufflé
• Celery Root Purée
• Quick Homemade Drop Biscuits
• Anise Bread

If you have any pork left over, place it in an airtight container in the refrigerator. It will last for up to 4 days. Can also be frozen for up to 2 months. Thaw overnight in the refrigerator.

I find the best way to reheat the leftover slices is in the microwave. It will take around 2 to 3 minutes. Watch carefully so you don’t overcook it as the pork will become tough.

My mom was an accomplished cook and hostess, learning from her mother and perfecting her culinary techniques through years of entertaining. In fact, I frequently turn to her reliable recipes, especially her foolproof method for roasting a turkey. In this post, I’m excited to share with you all of her invaluable tips and tricks, along with a few of my own.
 
I’ll cover everything you need to know, from selecting, thawing, and prepping the bird, setting the right oven temperature, following timing guidelines, making the perfect gravy, and even carving and serving like a pro. Whether you’re a seasoned cook or this is your first time, this guide is your ticket to roasting a mouthwatering, juicy turkey that will leave your family and friends in awe. In the end, I’m sure you’ll agree with me that this is the Best Thanksgiving Turkey Recipe!

Before you can roast the perfect turkey, you need to start with the right bird. When choosing a turkey for oven roasting, there are a few factors to consider:

• Size. Consider the number of guests you’ll be serving. A general rule of thumb is to allow for 1 pound of turkey per person. However, if you want leftovers and/or have hearty eaters, you may want to plan for 1 1/2 to 2 pounds/person. Additionally, larger turkeys require longer cooking times – and larger roasting pans – so keep that in mind when planning your meal.
• Quality. Look for turkeys that are free-range or organic, as they tend to have better flavor and texture. In addition, natural or organic birds will be raised without antibiotics or artificial additives.
• USDA rating. The United States Department of Agriculture (USDA) grades turkeys as Grade A, B, or C based on their quality. Grade A is the highest quality and should have a plump, well-rounded shape.
• Fresh or Frozen. Fresh turkeys are often juicier but have a shorter shelf life, so plan to use them within a couple of days. Frozen turkeys are more convenient and can be stored for longer. Just make sure to allow time for thawing them in the refrigerator (24 hours for every 5 pounds of turkey). And, if you opt for a fresh turkey, check for moist skin, and a pleasant, clean smell. Avoid any turkey with a strong or off-putting odor.
• Packaging and handling. Ensure the turkey is properly packaged and that there are no rips or tears in the packaging. And, if possible, check for any excess moisture or blood in the packaging, as this can indicate a less fresh turkey.
• Budget. Turkeys come in a range of prices, so choose one that fits within your budget while still meeting your quality and size requirements.

Refrigerator thawing

The best, and safest, way to thaw a frozen turkey is in the refrigerator. Here’s how:

• Leave frozen turkey in its original packaging (unopened) and place on a large rimmed cookie sheet in the refrigerator.
• Allow 24 hours of thawing time per 5 pounds of turkey.
• Use within 2 to 3 days of thawing.

Cold water thawing

In a pinch, you can follow the faster “water bath” method:

• Leave frozen turkey in its original packaging (unopened) and place in a turkey brining bag or food-safe garbage bag, then in a container large enough to hold the turkey and water at room temperature.
• Add ice-cold water to cover the turkey completely.
• Change the water with new ice-cold water every 30 minutes. This step is important in order to ensure the turkey is kept at a safe temperature while thawing.
• Allow 30 minutes of thawing time per 1 pound of turkey.

Here’s what you’ll need to make mom’s foolproof Oven Roasted Turkey. I’ve included the optional ingredients for brining the turkey and for making her pan gravy. Quantities are in the recipe card below.

Organic turkey

For Brining (optional)

Table Salt
Water

For Roasting

Yellow onion
Celery
Carrots
Unsalted butter

For Pan Gravy

Wondra flour
Turkey or chicken broth

Brining is simply soaking the bird in a saltwater mixture, resulting in a more tender, moist turkey once cooked. You can either quick brine or overnight brine.

Quick brine (4 to 6 hours)

1. Prep turkey.
   Start by removing the turkey from its packaging and removing the neck, endpiece and bag of giblets (set aside the neck and giblets for making the gravy broth). Rinse the turkey thoroughly under cold water. To avoid cross-contamination, empty your sink of any objects first, and thoroughly clean the sink with soap and water afterward.
2. Put turkey in brining bag.
   Place turkey in a large brining bag or food-safe kitchen garbage bag and set it in a roasting pan if you have room for it in your refrigerator (if not, place the bag inside a cooler large enough to hold the turkey, bag, and brining water).
3. Mix brining water; add to turkey.
   In a separate container, dissolve 1 cup of salt per gallon of water. Mix enough to completely cover the turkey in the bag. Tie shut. Place in the refrigerator, or if using a cooler, add water and ice around the garbage bag and place in a cool spot.
4. Rinse turkey; pat dry.
   After 4 to 6 hours, remove the turkey from salt water and rinse well under cool running water. Thoroughly pat dry inside and out with paper towels. Again, be careful to avoid cross contamination.
5. Dry turkey in refrigerator.
   Place turkey, breast side up, on a flat wire rack set on a rimmed baking sheet and refrigerate, uncovered, to dry for 4 to 24 hours (okay if dries for less time, just make sure to pat thoroughly with paper towels before proceeding).

Overnight brine (12 up to max of 14 hours)

Follow directions for quick brine except reduce salt to 1/2 cup per gallon of water and increase soaking time to 12 to 14 hours.

Here’s how mom made her gravy. Her approach is very straightforward, and results in a deeply flavorful sauce for the turkey and stuffing. The key is vegetables and a bit of water in the roasting pan, both of which catch the flavorful drippings from the turkey while it’s roasting (and while its resting, too). And, the vegetables add flavor to the broth, too!

1. Make turkey broth with neck and giblets.
   After you put the turkey in the oven, place the neck and giblets (if using) that you have removed from the cavity of the turkey in a medium saucepan. Add water to cover by at least 2 inches.  Place on stove and bring to a boil. Turn heat to lowest setting, cover, and let simmer for an hour. Check periodically and add more water as needed. Turn off heat and let cool. Strain cooled broth into a measuring cup. Add more prepared turkey (or chicken) broth as needed so that you have a total of 3 1/2 cups.
2. Strain drippings from roasting pan.
   While the turkey is resting (after roasting), strain pan drippings into a large glass jar, measuring cup, or gravy separator. Remove cooked vegetables from the pan and discard.
3. Deglaze pan.
   Pour 6 tablespoons of the grease back into the roasting pan, place on the stove over medium-low heat, and deglaze the pan as needed, scraping up any browned bits on the bottom.
4. Add flour.
   Whisk in the flour, and continue cooking over low heat for 2 to 3 minutes, whisking constantly.
5. Add broth.
   Add the broth all at once and bring to a slow boil, whisking the mixture constantly until it starts to thicken.
6. Add turkey drippings.
   By now, the turkey drippings in the glass container should have separated. Using a turkey baster, add 1/2 cup of the dark drippings from the bottom of the jar, trying not to include the grease on the top.
7. Thicken if needed.
   If the gravy isn’t thick enough, in a separate container, whisk together 2 tablespoons of flour with 2 tablespoons of hot water. Whisk this paste into the gravy.
8. Keep warm.
   Keep warm over medium-low heat until ready to serve.

After the turkey has rested, here’s how to carve it for serving:

1. Cut away legs (thigh + drumstick).
   Slice down through the skin between the breast and the leg. Pull the leg away until you can see the joint that connects the leg. Cut through the joint and skin underneath until the leg is completely separate.
2. Separate thigh and drumstick; slice thigh meat.
   Giggle the thigh and drumstick and feel to find the joint connecting the two. Cut through it. Keeping your knife parallel to the thigh bone, slice the meat off the bone. Keep the drumsticks whole.
3. Cut away wings.
   Similar to how you cut away the legs, pull the wing away from the breast until you can see the joint. Cut through the joint and skin underneath until the wing is completely separate.
4. Cut away breast meat.
   The breast bone is in the middle of the turkey. Place your knife parallel to the bone and as close to it as possible. Slowly cut down to slice one breast away from the bone. Use your other hand to gently pull the breast away from the bone. Repeat with the other breast.
5. Slice breast meat.
   Place breast, skin side up, on a cutting board, and cut crosswise and at an angle into slices. The thickness of the slices is to your taste; I prefer around 1/2-inch thick pieces.

Arrange carved turkey pieces on a large platter

Once your turkey is carved, arrange it on a large platter for serving. Here are some suggestions for how to plate turkey:

• Place the drumsticks, meaty portion out and tips overlapping, at the top of the platter.
• Arrange breast slices, skin side up, slightly overlapping. Either put them along one side of the platter, or in the middle (depending on the size and shape of your platter).
• Since the dark meat typically isn’t in nice-looking slices, arrange it in a sort of neat pile, either next to or around the breast slices.
• Add some sprigs of fresh herbs (parsley, rosemary, etc.) around the turkey pieces to add color to the platter.
• I typically don’t serve the wings because no one ever seems to want them. If desired, you can add them to the platter around the drumsticks.

Mom took a very straightforward approach to cooking a turkey; she didn’t add in any extra seasonings, and just let the natural flavor of the turkey come through. However, if you want to amp up the seasoning, there are many flavoring options to choose from, depending on your taste preferences. Here are a few choices:

• Salt and herb brine. Add dried herbs such as thyme, rosemary, and/or sage to the salt and water in the brine.
• Herb and vegetable seasoning. Loosely stuff the turkey cavity with sprigs of fresh herbs and onion, celery, and/or carrots to subtly infuse the turkey with more flavor while roasting.
• Spicy. Rub a spice blend of cayenne pepper, chili powder, garlic powder, and onion powder all over the turkey (after buttering).
• Herb Butter. Add chopped fresh herbs like parsley, thyme, and/or sage to the melted butter before brushing on the turkey.

Here are my favorite side dishes to serve alongside this amazing turkey, as part of Thanksgiving dinner:

• Cranberry and Golden Raisin Relish
• Pumpkin with Apple Cashew Stuffing
• Fresh Green Bean Casserole with Cheese
• Roasted Carrot Soufflé
• Southern Corn Pudding
• Lemon Dijon Green Beans

You can find even more ideas in this recipe round up Best Sides for Thanksgiving Dinner.

Here are the reasons why I love these charming tomatoes:

• Flavor explosion. As tomatoes roast in the oven their natural sweetness intensifies and their flavor concentrates, resulting in a smooth, deep, rich taste. Even out-of-season tomatoes will have rich flavor.
• Versatility. From salads and pasta dishes to sandwiches and spreads, roasted tomatoes add a burst of richness to numerous recipes. And, it’s easy to customize the added seasoning, to fit your tastes and/or how you plan to use them.
• Effortless elegance. With minimal effort, you can transform ordinary tomatoes into a gourmet delight. No special tools or expertise needed!

Here’s an overview of the ingredients you’ll need to create these heavenly tomatoes (details including quantities are in the recipe card below):

• Fresh tomatoes (I recommend using plum, also called Roma)
• Fresh rosemary
• Fresh thyme leaves
• Kosher salt
• Extra virgin olive oil

1. Prep oven and pan.
   Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Prep tomatoes.
   Cut tomatoes in half crosswise. Trim bottoms so they can sit upright. Gently squeeze out seeds.
3. Season tomatoes.
   Place tomatoes, cut side up, on prepared baking sheet. Sprinkle with rosemary, thyme and salt. Drizzle olive oil over the top of the tomatoes.
4. Roast; cool.
   Roast for 45 minutes. The tomatoes should be soft but still hold their shape. Set aside to cool.

Do you roast tomatoes face up or down?

It depends on how you plan on using the tomatoes. To maximize their juiciness, roast them face up. For example, I prefer a juicier tomato when arranging on a salad. For a drier roasted tomato, roast them face down.

What temperature is best for roasting tomatoes?

You want to roast tomatoes at a high temperature to ensure they caramelize. I have the best luck at 400 degrees.

How long to roast tomatoes

The amount of time needed to roast tomatoes depends on the tomato size, variety and ripeness. Roasting firm plum tomatoes that are halved with the seeds removed takes around 40 to 45 minutes.

Roasted tomatoes add a burst of richness to numerous recipes. Arrange them on a plate of mixed greens, baby arugula, or spinach. Add to your favorite tomato-based pasta sauce. Or, put on a hamburger or inside a sandwich.

Recipes with roasted tomatoes

These tomatoes are a key ingredient in my Roasted Tomato and Arugula Salad – and make a simple salad look sophisticated and beautiful. Here are a few other recipes where you can use these roasted tomatoes:

• Southern Tomato Pie – roast the tomatoes in the same oven with the garlic
• Grilled Steak, Roasted Potato, and Tomato Salad
• Chicken with Kalamata Olives and Tomatoes
• Grilled Tuna Steak with Puttanesca Sauce

Store roasted tomatoes in an airtight container in the refrigerator.

How long are roasted tomatoes good for?

Stored in an airtight container in the refrigerator, roasted tomatoes will last up to 4 days.

I like to serve these green beans with:

Lamb Rack Temperature

I often like to “slow” roast rack of lamb in a 300 degree oven, following a quick sear of the outside in a hot skillet. This technique allows the chops to cook more evenly and reach the desired internal temperature without the risk of overcooking or burning the coating. And, in terms of cook temperature, I recommend cooking rack of lamb to 135 for medium rare or 145 for medium.