Why does nobody talk about freezing leftover tomato paste in teaspoon portions

I got tired of throwing out half a can of tomato paste every time a recipe called for one tablespoon. Last month I started scooping it onto wax paper in little dollops, freezing them, then tossing the frozen bits into a bag. Now I grab one or two for chili or pasta sauce without opening a new can. Anybody else do this or have a better method for small amounts?

2 comments

2 Comments

faith_carter19d ago

Saw a food blogger recommend freezing tomato paste in ice cube trays first, then popping them out into a freezer bag. Each cube ends up being about a tablespoon, which is perfect for most recipes. I tried that after reading a tip from a cookbook author who said it keeps the flavor much better than canned paste that's been sitting open in the fridge. The wax paper method works too but the cube trays give you more even portions. How long do you keep your frozen paste before it starts losing taste?

scott.drew18d ago

Used to think freezing tomato paste was pointless because I figured it would get freezer burn fast. Tried the wax paper method after seeing it online and it works way better than I expected, lasts a solid three months without any weird taste. Changed my mind completely, now I do it every time I open a can.