How do I freeze a sauce?

Throw it in a ziplock bag, label it and throw it in the frizzer.

Yep, Ziplocks. When you freeze tomato-based sauces, some of the water separates out. Just whisk it or hit it with a stick blender after thawing.

Try to get all the air out of the bag, then lay it flat to freeze.

You can also freeze it in glass mason jars. Just don’t fill it all the way to the top.

My frizzer is filled with freezer ziplocks of red sauce.
Put it in the size bags for the serving size you use (quarts or gallons)
remove as much air as you can. Lay them flat to start. Label & Date them so you know what they are.
I have made the mistake in the past of not labeling and taken out a bag of sauce to find it was a bag of chili.

http://www.polylina.co.uk/pour&store.html

Sauce in resealable container, container in freezer.

I agree with @augustlan . I freeze sauce like that all the time. Don’t use those resealable plastic supposedly-freezer-proof tubs because ice crystals form on top of the sauce and freezer-burn it. Maybe they would be okay for a short period of time.

@blueiiznh I have done that before, now I sometimes do it on purpose.

Make sure the ziplock bag is specifically a freezer bag, some bags are just regular ziplocks and don’t keep the freezer burn at bay as well. Make sure you put a label on the bag, with contents and date.