I'm trying to get more into large-batch cooking to save time and money, and pasta and masala sauces are two things I want to try making batches of from scratch rather than buying ready-made. I will freeze some of each batch, but am a bit limited for freezer space and plastic containers. (I just don't buy that many things that come in large enough plastic tubs) Glass jars, I have loads of, because we have a history of getting ready-made sauces until now. So I would hope to keep at least one extra helping of each type of sauce in the fridge. How long would it be safe to keep them for? Both would contain high levels of tomato and onion, some olive or sunflower oil and no meat or dairy. I would cool the helpings I was going to save down as quickly as possible and the jar lids would be screwed on tight (if necessary OH could do this bit, albeit with the risk that I'd never be able to access the stuff again!). When I worked in catering the policy was usually use stuff by the next day or else freeze it, but I suspect that was more about liability (and not poisoning members of the public with less robust digestive systems, neither OH nor I are that delicate though) rather than what you could get away with if not cooking for the population at large.