Tomato Sauce Storing


Hi,

Would it be possible to store the tomato sause in the freezer for using later?

Vasilis E.
posted about 2 years ago

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I've done it with tomato paste (since there was no way I could use a full can of Stanislaus at once). When I used some of it after freezing the final sauce still tasted good, but I couldn't tell you if it was as good as unfrozen. Haven't done a side by side yet.

Mark S.
posted about 2 years ago


Hi Vasilis, I've done this with a New York style sauce and it's worked perfectly. Tomato sauce is very amenable to freezing.

I haven't done this with a San Marzano sauce. I'm going to try it soon. Since it's more delicate in nature, I don't know how it will hold up. I'll try it tonight or tomorrow and post my findings!

Mark, I'm often in the same boat! #10 cans of Stanislaus are impossible for me to use in one session. I just picked up a can of Saporito, Valoroso and Alta Cucina. :-) I will be doing lots of freezing in the next few days.

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Raj Irukulla admin
posted about 2 years ago


I freeze the tomato paste in those Tovolo silicone ice cube trays. It ends up being something like 1oz. each cube, which makes it easy for small quantities in other dishes. Granted, if doing a full sauce this would be less than ideal, but for paste it is convenient.

Mark S.
posted about 2 years ago


For sauce, I end up using the smallest Ball mason jars I can find. 4 ounce jars I believe. It's the perfect amount of sauce for a 13" pie.

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Raj Irukulla admin
posted about 2 years ago


Here is a great reply from my good friend Mark Kimmel from Stanislaus

Freezing tomato products, like pizza sauce, spaghetti sauce, purée, and paste is not a problem. You can place sauces in small freezer bags, jars, or other freezer acceptable containers. Frozen sauces are good for 3-4 months.

Freezing whole, diced, or chunky tomatoes can also be done; however you might see a loss in texture when it is thawed. The freezing can cause tomato cell wall damage; and when thawed, will result in a loss of wholeness, and a tendency to weep (syneresis). In a pasta sauce, you will see more liquid under the pasta. In a pizza sauce, it might increase the chance of creating a gum line at the crust.

Otherwise, freezing is acceptable!

Sent from my iPhone
Mark E Kimmel
Senior VP
Stanislaus Foods

Tony Gemignani admin
posted about 2 years ago


Very helpful Tony! I'm about to turn those 3 cans into a lot of sauce. Most of it will be frozen.

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Raj Irukulla admin
posted about 2 years ago


Thank you guys for the infromation. I wwill be storing the sausc from now on.

Vasilis E.
posted about 2 years ago


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