My frizzer is filled with freezer ziplocks of red sauce.
Put it in the size bags for the serving size you use (quarts or gallons)
remove as much air as you can. Lay them flat to start. Label & Date them so you know what they are.
I have made the mistake in the past of not labeling and taken out a bag of sauce to find it was a bag of chili.
I agree with @augustlan . I freeze sauce like that all the time. Don’t use those resealable plastic supposedly-freezer-proof tubs because ice crystals form on top of the sauce and freezer-burn it. Maybe they would be okay for a short period of time.
Make sure the ziplock bag is specifically a freezer bag, some bags are just regular ziplocks and don’t keep the freezer burn at bay as well. Make sure you put a label on the bag, with contents and date.