For the past several years I've been using Tuttorosso Blue Label ground tomatoes, but they seem to have disappeared from the shelves. I can still get Muir Glenn 28oz ground or I can step up to 7-11 or 6in1 in #10 cans. That brings up two questions. First, is there much difference between 7-11 and 6in1? I've used 7-11 for my cooked tomato sauce for years but never tried 6in1. I know 6in1 is a fav here; better for pizza than 7-11?
Second, there's no way I'd use a #10 can... in a month. Actually, a 28 oz can usually lasts me two pizza sessions. Freezing obviously comes to mind (I did see THIS POST
. I do have a pretty good vacuum system at my disposal and could make my own 28 oz pouches and freeze them. Or, once in a vacuum pouch, things tend to last much longer in the fridge. Or, are there any other ideas? Also, would you freeze/store just the ground tomatoes, or would you make the sauce and then store that?