Buzz
Preparing a huge batch of Sunday sauce, curry, or a large pot of chili for the whole month is a smart move, but it can also be time-consuming. These recipes require a significant amount of ingredients, and the cooking process can take hours or even the entire day. But the reward is 10-20 servings of flavorful sauce, lovingly prepared. It's definitely worth making sure nothing goes to waste. So, take advantage of modern conveniences and freeze most of it. Here's how to store large amounts of sauce for quick dinners in the future.
Portion out your ‘individual servings’ before freezing
The main challenge when freezing anything—whether it's sauce, broth, or meat—in large chunks is the difficulty of thawing just a small portion. You might have to thaw the entire batch and then refreeze it, which can compromise the quality, or you could try cutting it into pieces, which might be tricky or unsafe.
Instead, consider portioning the sauce before you freeze it. You’ve probably seen the idea of using ice cube trays to portion sauce in a cute way. While it may work for some (and it could work for you), I personally find ice cube trays impractical. For one, they’re far too small. Each divot holds just a tablespoon of water. To serve one small bowl of pasta, I'd need half the tray. Plus, I’m pretty sure those trays would end up smelling like tomato, garlic, or basil, making them unusable for ice again. I’m not a fan of keeping sauce-dedicated ice cube trays around. Instead, use a more reasonable portioning method that mirrors an actual serving size.
Ice cube trays can be useful for freezing concentrated liquids—such as lemon juice or olive brine—where a small amount is usually needed. However, for freezing large batches of sauce, it’s better to portion them into plastic reusable containers or bags that match your typical serving size. For a family of five, larger portions are needed than for a two-person household. Use the appropriate size containers or freezer bags for your specific needs.
Sheet pans are essential for flat freezing:
Nordic Ware Aluminum Half-sheet Pan Set
USA Pan Warp-resistant Half-sheet Pan
When unsure, opt for flat freezing
Organizing my freezer sometimes feels like solving a stressful puzzle. I know there’s a way to fit everything, but with so many odd-shaped items, it can be tricky. Freezing liquids flat instead of in block shapes can really help simplify storage.
The real advantage is that when the sauce freezes in a thin, flat layer, you can easily break it into pieces to adjust portions later. This is especially useful when you’re unsure how much sauce you’ll need for dinner. Not only does freezing sauce this way speed up the process, but it also makes thawing and cooking much quicker.
How to store large quantities of sauce in the freezer
Portion the sauce into bags, or use the entire sheet tray method as an alternative.
Portioning with freezer bags: Place your desired serving size, typically one to four cups, into a freezer bag. Lay the bag flat on a sheet tray and freeze it until solid. You can fit several bags on a single tray if needed. Once frozen, stack the sauce bags neatly.
Use chopsticks or pens to divide portions: If you're using gallon-sized freezer bags but want single servings, use a freezer-safe tool to divide the sauce as it freezes. For a thin layer of tomato sauce, a chopstick can create a divot, which can serve as a perforation for breaking the sauce into portions. Once frozen, remove the tool, and break off one portion. If needed, pens, pencils, or a metal spoon can be used for thicker layers.
The sheet tray technique: To gather even more portions, use the sheet tray slightly differently. Line the tray with parchment paper or plastic wrap, letting it hang over the edges. Spread the sauce evenly across the tray, about a half-inch thick. Carefully place the tray in the freezer, ensuring it doesn’t spill. Allow the sauce to freeze, which could take anywhere from two hours to overnight, depending on its thickness. Once frozen, lift the sauce using the liner, break it into smaller slabs, and transfer them into freezer bags or other containers.
If you're someone who swears by using ice cube trays for portioning, you can still gather your frozen cubes into a bag or container to make your freezer organization a bit easier. When you're in need of a quick, no-fuss meal on a busy weeknight, simply drop a couple of sauce slabs into a pot, along with some frozen rice and two tablespoons of water (to prevent burning). Cover the pot with a lid, set it on low heat, and let it warm up for about 20 minutes while you relax and unwind.
