For some reason I thought I posted on this already, but I guess I only addressed pastic containers. http://www.pizzamaking.com/forum/index.php/topic,2574.msg23174.html#msg23174
When I was feezing in zip-type freezer bags I had similar issues as I mentioned in the link above. When using a chest-type freezer it was worse, little tears would develop from being moved or from getting crimped and cause freezer burn.
I also believe the sauce break-down increases in a frost-free freezer (what I own now) because the temperature fluctuates to prevent ice build-up.
Is there any interest in non-pizza recipes to use-up Escalon tomatoes? Since I dont freeze sauces anymore I've developed some recipes so I'll start up one in the off-topic section if there's enough interest.
Oh, I did notice that the Escalon sauces seem to be doing well in the freezer when made into pizza wontons for snacks and appetizers.