For whatever reason, tomato paste comes in a large can even when the majority of recipes only ask for a couple tablespoons … or maybe only one. What do you do with the remaining paste? How should you store it so it’ll last longer?
Fortunately, there is a way to store tomato paste so that you don’t have to rush to finish it. More importantly, it will help reduce food waste!
To store extra tomato paste, freeze it! Freezing the paste into tablespoon portions will even help maximize efficiency while cooking with tomato paste.
1. Line a baking tray with parchment paper.
This will prevent the tomato paste from sticking to the tray. You also want to ensure that you have room in the freezer for a baking tray.
2. Scoop out the tomato paste, tablespoon by tablespoon.
Drop them onto the baking tray with room in-between the dollops of paste.
3. Freeze the tray for at least 2 hours or until the paste is hard.
4. Collect all the dollops into a labelled ziplock bag (with the date made) or a glass jar.
Voilà! Instant pre-measured tomato paste!
To use, simply add the paste as you usually would: into the aromatics (ginger, garlic, onion, etc.) to tap into the tomato paste’s full-potential flavor.
Recipes using tomato paste:
Thai Red Curry
What could be better than sitting with a bowl of hot curry and rice on a cold day?
Creamy Tomato Soup – Medieval Times Copycat
It’s smooth and flavorful- thank my childhood food-fueled memory for this recreation.
HUNGRY CRAVING 
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