How do I freeze tomato sauce long term without freezer burn and/or flavor loss?

I want to make a lot of tomato sauce to freeze for this fall, winter, and maybe even spring. The sauce will be stored in quart glass jars (with headroom) with plastic lids.

Is that enough to store for 6+ months without freezer burn? Or should I wrap the jars in freezer paper or put them in freezer bags or something?

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