Freeze your sauce: Let the sauce cool, then transfer it into freezer containers or freezer bags. Sauce can be kept frozen for at least 3 months before starting to develop freezer burn or off-flavors.
Can your sauce: Pack hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.bPlace jar in boiling water canner. Repeat until all jars are filled.
Place filled jars in a water bath canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.