a follow up to my original reply. I've been away from the site for awhile but have been reading some of what I missed while I was gone and saw some discussion on freezing crushed tomatoes/sauce. In particular there is a point made by Red November (and perhaps others) that freezing may lead to poor results due to the membranes rupturing, resulting in watery sauce or separated sauce. He's right about this. I have frozen sauce in the past, and it hasn't turned out poorly, but it might be better without the freezing.
Depending on how fast you go through sauce, it may be best to just keep the whole huge amount in the fridge. Red November says that he keeps his in the fridge for weeks with no problems (and I think he's right on this - lots of things can stay fine in fridge longer than people sometimes think). I think I might be trying this myself, since when I'm in pizza cooking season I go through 28 oz. of sauce a week easily.
