Sauce Freezing Question
Hi all. This may seem like a silly question, but I'd like to get some input from people with experience. I'd love to start making my own sauce in big batches and freezing it, but how exactly would I freeze it? I don't want to freeze it in huge batches because i'd only be cooking for two, but at the same time, I don't want hundreds of the smaller containers to be the only thing in my freezer. Any thoughts? (also, do I need to wait until it's cool before i freeze? Yes, I'm completely new to the 'making and freezing' thing :) ) Thanks!