Canning tomato sauce for the refrigerator I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over.  This time, I made a basic marinara from the pureed de-seeded/de-stemmed tomatoes with oil, garlic, spices, wine, etc., and I cooked it for about :40m.  

When I was satisfied with the taste/consistency, I poured the boiling sauce into mason jars with very little space left at the top, and I used fresh canning lids to cover.  I let them cool for about 30m then put them in the fridge.

I know this is not a canning procedure that would allow me to keep the sauce at room temp, but I would think that this method could give me more than the standard week or so that I'd expect a sauce to last in Tupperware.  

Does anyone have recommendations based on actual knowledge or experience that could help me know how long this sauce would keep under constant refrigeration?
As you state, you have not followed any canning procedures, so you don't get any more storage time than the standard recommendation.  Glass vs plastic doesn't  matter.  So, I would just recommend freezing.  Tomatoes, and tomato based sauces for that matter, freeze nicely. If you use freezer, zip-style bags, you can freeze them flat.  They will then thaw rather quickly.