I made this sauce from a Lidia Bastianich cook book and liked it.
Basically its a pesto made of blending Cherry tomatoes , toasted almonds, basil, garlic, pepper flakes and some salt to a paste. Then add olive oil and continue to blend ( season accordingly).
I have a lot of cherry/ grape tomatoes, and this recipe will use up a bunch, but if I have to eat the sauce with in a few days of making it ( which is what the recipe says if refrigerated ), then no point in making it for storage purposes.
So, do you thing this sauce could be frozen/ thawed successfully for later use?