âThe one thing I value most from USCCA membership is the âmemberâs areaâ on the website. It goes above and beyond the âpublic areaâ in gear, tactics and all other articles or explanations.â.The one thing I value most from USCCA membership is the âmemberâs areaâ on the website. It goes above and beyond the âpublic areaâ in gear, tactics and all other articles or explanations.â.
We have kept tomato sauces for a good deal longer than 4 to 5 days and used them, but you are definitely courting the development of mold in your sauce the longer you wait â and if the mold is just starting to develop, you are quite likely not going to be able to see it.
1 Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. 2  Add salt and pepper and remove from heat. 3  Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered.4  Frozen, it keeps for 1 month. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. 2  Add salt and pepper and remove from heat. 3  Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. 4  Frozen, it keeps for 1 month.