Does anyone freeze their sauce? I am making my own with Classico puree+water+spices. It is turning out pretty good, but the problem is the can is 28 oz and I dont use all that. I usually make 3 pizzas at a time, which would only take about half the can. I dont want to throw the rest of the sauce out though. Has anyone else had success in freezing their sauce and thawing and having it still taste the same with good consistency?