Offline
I never would have thought of freezing sauce. Thanks
I've got a chamber vac machine I've had for years and have used it dozens of times to make giant batches of sauce. If you use it withing 3 or 4 months, it's just as good as the night it was made. The little red-haired girl loves her red sauce and pizza so I'll usually save a quart of the sauce and thicken/season it up as pizza sauce and freeze in small bags. We can have pizza night or any sort of red sauce in minutes.
Those huge cans of SM tomatoes can be really cheap and I'll usually make the biggest la cruesset full once every few months. You can freeze it in tupperware of those plastic takeout chinese food tubs for months and it's fine.