If you attempt to blanch a globe tomato, See Roma, page 2D you'll likely be left with a limp handful of tomato pulp. Tomatoes can be stored in the freezer in plastic containers or freezer bags. Be sure to wash and dry the outside of the containers or bags before you put them in the freezer. Even the slightest traces of tomato juice become sticky in the freezer. By the same token, water left on the outside of freezer bags stacked on top of one another can bind the bags together when they freeze.
Some folks go ahead and make up a seasoned meat sauce and freeze that.
If you add mushrooms, meat and green peppers to the sauce, you'll reduce its freezer life. The high acid content in tomatoes allows them to keep in the freezer for several more months than a sauce to which other ingredients have been added. The blanched and frozen tomatoes should remain usable and flavorful through the winter. Plan on getting one cup of tomato pulp from seven or eight Romas or three or four large globe tomatoes. When she's not writing about foods and gardening, Gwyn Mellinger is teaching journalism at Baker University.