I like cool kitchen tips that make life easier just as much as the next person. This one has been around the internet block a time or two hundred so I take no absolutely no credit for the concept, but it’s one of my favorites.
Tomato paste is one of the best ways to add flavor to just about anything, so it’s nice to have it on hand in ready-to-use portions. Yes, the brilliant squeeze-what-you-need tomato paste tubes are also a good option, but if you like buying in bulk and want a little more longevity for your ingredients, here’s an idea or two for you.
Some recommendations for freezing pre-portioned tomato paste include placing tablespoon-sized scoops in a lined container and then freezing the scoops together. And, it would probably work just as well to put the paste into a silicone mini muffin pan or cake pop mold to freeze them before putting them into a freezer-safe bag or container.
But I take a slightly different approach because I totally “geek out” out on details, and because l feel like the extra layers of protection will hopefully keep the tomato paste a little fresher in the freezer:
Measure out tablespoon-sized portions and place the portions onto individual pieces of plastic wrap that are cut into (approximately) 8” squares
Gather up the edges and gently twist to form a ball, and then trim excess wrap off the tops of the little “packages”
Place the packages into a freezer bag, and pop the whole thing into the freezer for later use.
Note: If the packages stick a little when you’re ready to use them, just run them under warm water for a second to loosen the plastic wrap if needed.
Because I always hope to bring something extra to the table, here are a few additional tomato paste tidbits:
- There are approximately 8 tablespoons = 3/4 cup = 170 grams of tomato paste in a 6 ounce can. That said, the actual contents (and therefore, the yield) of the can vary by product weight.
- For the freshest flavor, use your frozen tomato paste within 3 months.
- Once opened, tomato paste should not be stored in its original metal can. If plan on refrigerating it, store it in glass, air-tight container for up to one week.
- If you happen to have 10 pounds of tomatoes sitting around (preferably Roma or meaty paste tomatoes), or 7 extra cans of store bought tomato puree or sauce, you can make your own tomato paste.
- If you’re looking for more information on making your own tomato paste, The Kitchn has some great step-by-step information.
Here’s to tangier sauces and a multitude of more savory flavors made possible by small amounts of bright red “gold”!
If you have any other brilliant tomato paste tidbits to share, I’d love to hear them! Let me know by commenting here on the blog or sharing it on Facebook, Pinterest, Instagram, Twitter,and/or Google+… Make sure to hashtag #baconfatte or tag @baconfatte!