I must say, if this tip is not new or rather I’m the last one to know about this, then I’m such a noob for being ignorant all this while. I actually came across this tip on Pinterest. I tried looking for the link again but couldn’t locate it. This was such a great idea for me because I purchase tomato paste most of the time and would not use everything on time before it gets that white growth on the surface.
Those who use tomato paste enough would know that you usually would not use the whole can unless you’re making a really big batch of something. If it’s the normal portion, usually all you need is a tablespoon. So what to do with the rest? Here’s what; freeze the whole can in the freezer. When it’s harden, you can soak the can in a cup of room temp water just to pry the tube of paste out of the can, as shown in the pictures (above and below). You don’t want it too hard but you don’t want it too melty-soft either.
When that’s done, cut the paste into about 2cm discs (below) which I think is the equivalent to a tablespoon each, and freeze them separately. When you need to use them again, just plonk in a disc, frozen and all…it’ll be perfectly fine.
This method ensures ZERO wastage and no unwanted white stuff growing on the surface as when you store them in the fridge.
I normally portion 2 tbsp and wrap it in plastic wrap and freezed it but now it is much easier to just get the paste that comes in tube form. Just squeeze out the amount you need and keep the rest.
Hi Gert, I agree the tube is much easier but they cost more than the canned ones here. 🙂
I found by putting unused tomato paste in a sandwich bag – flatten – then freeze – when needed, put break off what you need. Works great.