Making marinara sauce from scratch can be a daunting task. It is most efficient to prepare a large batch of sauce at a time that can then be packaged and frozen in smaller containers and thawed for later use. The consistency and flavor of the sauce will remain the same for the most part, and freezing the sauce is an easy task.

Place several quart-sized plastic containers or gallon-sized freezer bags on your countertop. A quart-sized container or a freezer bag filled halfway is typically enough to serve two to three people.

Scoop the marinara sauce into the containers with a large soup ladle. Fill the containers to your desired height, making sure to leave a 1/2 inch gap between the fill line and top of the plastic tubs, or fill freezer bags no more than 3/4 full.

Allow the sauce to cool completely, until it is room temperature.

Stick a piece of freezer tape onto the plastic bag or lid of the container, and write the current date on the container. This will remind you how long ago the sauce was made.

Place the lids onto the plastic containers or seal the plastic bags, and place in the freezer.

Store for up to one year, and thaw and cook as needed. When thawing, remove from the freezer approximately six hours before cooking if placing on the countertop to thaw. To thaw in the refrigerator, place a frozen container into the refrigerator the night before cooking, and allow it to thaw overnight.