Yes, even in the fridge. If you want to keep your own garlic that way, the risks are relatively low, but I would not recommend it to others.
It’s especially dangerous if you keep it in oil. I’ve kept garlic preserved in salt (like 20% by weight, so really high), without any issue before, and I can’t find any definitive site that says it’s safe or unsafe. I’ve found a few offering it as a method of preservation, but you can find all sorts of stuff on the internet. I can’t find anything the seems official one way or another about this method.
Great comments all. Except: Don’t do the tasting with bread. Why? You’ll end up with all the bread gone and 1/2 or less of the sauce you intended to make 
The USDA says store at 40 degrees or lower for a max of seven days and that seems to be out an overabundance of caution.
Article. Basically the problem seems to be the potential of fluctuating temperatures in fridges and in my semi-informed opinion modern day refrigerators are on average kinda trash. According to many reviews I’ve read reliability is a shot in the dark across all major brands and the fancier and more complicated they are, generally the less reliable they are from at least a maintenance standpoint and potentially consistent performance.
Room temperature is flat-out dangerous, refrigerated at a steady enough low temperature should be okay but is potentially chancy due to the above-mentioned issues, frozen is safest.
I get the ‘Hungry Man Selects’ bone-in chicken (with mashed potato, corn, and brownie, too) once in a blue moon. There are other varieties. Ultra cheap, ridiculously salty, but surprisingly tasty. It’s bigger than the little tin-tray tv dinner we got as kids.
That was a big thing with my dad! He loved it. I don’t know how to spell it, but in my family, it was called papamodge. My grandparents were from Calabria in southern Italy. So I’m guessing it’s a regional word. I’ve tried looking it up, but the closest I can find is Moigia Pan.
Another thing that came to my mind was that sometimes my mom (who learned from her MIL how to make spaghetti sauce) would sometimes put chicken thighs in the sauce. She’d do this when she had leftover sauce and no more meatballs. Delicious!
Taste testing with a piece of Italian bread was standard, though it has been a long time since I did that.
Your whole post is great sauce making advice, but if I may, one small modification I’d make here is to add the tomato paste before the canned tomatoes, probably before the garlic even, and sauté with the onions in the olive oil. Browning the tomato paste just a little gives it that Maillard reaction and builds flavor.
Erased. Modded
moderating: OK, last word on canning in this thread. Remember:
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That is actually the best method.
I’m going to have to try that.