Have you ever added less than a full can of tomato paste to a
recipe? Then decided not to "waste" the rest and threw it into the pot,
too? Spaghetti sauce can usually take it, but with most other recipes that's
a bad idea.
Here's how not to "waste" the balance:
If you will use the rest within two or three days, spray the surface
inside the can with
cooking spray,
or pour in a tablespoon of olive oil and swish it around. The cans no longer
impart a metallic taste as they are lined with an inert material, and the oil keeps the
paste from drying out.
If you may not use it right away, scoop it into a zip-close sandwich
bag, flatten it out to remove all the air, seal it and lay it flat in the freezer.
When it's frozen, throw it in the door of the freezer or a section where you store small
things. You can then break off pieces of paste as needed for other dishes. Add
to salad dressings, soups, stews, casseroles, beans and so on.
Note that sandwich bags will conserve the paste for a few
weeks. If by some chance you need to freeze larger quantities or for a longer period
of time, use freezer bags instead.
"Read your tip on left over tomato paste, I always put the surplus into an
ice cube tray and then I have frozen cubes of paste that can be added to sauces etc. and
melt in a matter of minutes. (Stick to the same tray all the time, tomato flavored ice
cubes don't go to well with coca cola in summer.)"
Thanks. That would work well with tomato sauce too. I
put frozen "ice"-cubes of evaporated milk, broth, extra sauces, etc. in labeled
zipper freezer bags, 'cause I don't have that many ice cube trays. Always handy to
flavor up something, aren't they?
