I cooked a lot of pasta sauce a few days back, and have much of it in my fridge. I intent to use it all shortly, and would prefer to not freeze it.

If I heat it back up in a pot, and let is cook all the way through, does this "reset" the time before it spoils?

I fully understand the consistency will change, and I'm OK with that - I do like a thicker sauce.

Soliciting answers specific to this question.

  • I'm almost positive there's a question and answer on this stack that covers this, but can't find it. Lacking the actual knowledge about how things work on a bacterial size, I'll just say and repeat what my parents, my parents parents, and, presumably, their parents said: Do not reheat twice. Cook, freeze/cool, cook. Not cook, freeze/cool, cook, freeze/cool, cook. – Willem van Rumpt Sep 28 '18 at 17:54
  • 2
    @WillemvanRumpt Twice Baked Potatoes? lol – SnakeDoc Sep 28 '18 at 17:57
  • @WillemvanRumpt : cooking.stackexchange.com/q/16872/67 ; cooking.stackexchange.com/q/20978/67 . But it might be worth mentioning -- tomato sauce is acidic, so there's a little less risk. But for some things, if you cool it off / heat it up too slowly and don't bring it back up to pathogen killing temp, it might never be safe. (because the bacteria reproduce and go to spore or create toxins that can't be killed at high heat) – Joe Sep 28 '18 at 18:21
  • 1
    And nothing wrong w/ frozen sauce. It comes in handy on those days you're in a rush or bring lazy. – Joe Sep 28 '18 at 18:24
  • 1
    I don't think it is a dup of that question. – paparazzo Sep 28 '18 at 19:42