On Wed, 18 Sep 2013 08:09:05 -0600, Janet Bostwick
> wrote:

> On Wed, 18 Sep 2013 01:32:59 -0700, sf > wrote:
>
> >On Tue, 17 Sep 2013 17:17:22 -0700 (PDT), Kalmia
> > wrote:
> >
> >> On Tuesday, September 17, 2013 1:07:16 PM UTC-4, sf wrote:
> >> > On Tue, 17 Sep 2013 13:08:43 -0400, Ed Pawlowski > wrote:
> >> >
> >> >
> >> >
> >> > > We do buy jars of sauce to keep on hand. It is good for pizza and to
> >> >
> >> > > add something when you need small amounts. The advantage is that you
> >> >
> >> > > can close a jar easier than a can.
> >> >
> >> >
> >> >

> >> > I want to use it all up at once, not have it hanging around in the
> >> > refrigerator.
> >>
> >> I freeze portions of sauce and meatballs for a meal, plus maybe the rest of the sauce in one cup Rubbermaids. I make prob. a half gallon of sauce at a time. As to hanging around, I swear my sauce improves to its best level about Day Numero 4.
> >
> >I'd never even consider freezing tomato sauce.
>
> Why? Is it because you are envisioning freezing the remains of a
> small can

Yes. Why waste precious freezer space on what amounts to leftovers?
The only tomato product I freeze is tomato paste. Recipes call for a
tablespoon or two of it and what else can you do with the remainder of
the can? The other choices are to throw the remainder out or don't
make the recipe in the first place.

> or do you object to freezing any kind of tomato sauce on
> other grounds. Inquiring minds. . .

It is nothing as pedestrian as objecting to the idea of freezing
tomatoes, I don't use a lot of tomato sauce - so the jar would hang
out in my refrigerator until it turned into a science experiment and
had to be thrown away. Meaty tomato sauce is easy enough to make
(meatballs go into Albondigas soup at my house and that's about it) -
why bother freezing it? I've discovered that I like TJ's marinara in
a can and have decided it's not worth the effort to make tomato sauce
from scratch when it's just an ingredient. In any case, TJ's marinara
in a can is my go to tomato sauce now. No need to spend hours making
a bolognese (the real one with milk) only to end up wondering why I
wasted my time on it because I hate the final result.

I feel the same way about baked beans from scratch. I've found
commercial that taste exactly like what I make, so why bother. If I
want baked beans for dinner, I open a can.

--
Food is an important part of a balanced diet.