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Overhead shot of freshly baked lasagna made with the Early Girl Tomato Sauce. Torn fresh basil leaves garnish the top.

Early Girl Tomato Sauce for Lasagna

Frances Kellar
When the Early Girl Tomatoes are in season, this is the best and absolutely easiest way to prep them for a sauce you can use for your Sunday Lasagna. This makes enough to use for one to two full lasagna recipes.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian, American
Servings 3 cups
Calories 205 kcal

Equipment

Ingredients
  

  • 3 pounds Early Girl Tomatoes
  • 3 teaspoons kosher salt
  • 3 tablespoons olive oil

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Clean and cut tomatoes into halves and quarters. Place them on the prepared baking sheet. Season with kosher salt and drizzle with olive oil. Using your hands, give the tomatoes a gentle toss to coat in the salt and oil.
  • Roast the tomatoes about 30-40 minutes until their juices release and skins begin to shrivel slightly. Carefully remove from oven and use a spoon to gently scoop tomatoes and their juices into a blender pitcher. Blend until smooth.
  • In a saucepan or large deep walled sauté pan fitted with a colander or strainer, pour blended tomatoes to strain out skins and seeds. Remove colander or strainer. Simmer sauce until thickened as desired, about 15-30 minutes more. Taste and adjust seasoning as desired.

Nutrition

Serving: 3cupsCalories: 205kcalCarbohydrates: 18gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 2348mgPotassium: 1076mgFiber: 5gSugar: 12gVitamin A: 3778IUVitamin C: 62mgCalcium: 47mgIron: 1mg
Keyword tomato season, roast tomatoes, tomato sauce, Early Girl Tomatoes
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