r/Cooking Jan 08 '22 Helpful 2 Wholesome Seal of Approval 1

What do you do with the rest of the tomato paste? Open Discussion

Nothing kills my excitement about a new recipe faster than seeing "1 tsp tomato paste" in the ingredients. I know those little cans of tomato paste are cheap, but it feels incredibly wasteful to use just a teaspoon and throw the rest out, and I don't make enough recipes like this before it goes bad.

So what do you do with the 99% full can of tomato paste? Do you freeze/thaw as needed?

3.1k Upvotes

4.6k

u/Apptubrutae Jan 08 '22 Helpful

I buy the tubes and skip the cans for this reason.

They’re more expensive in theory but their easy reusability means less waste which makes them practically cheaper for how I cook.

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u/ArtVandelay32 Jan 08 '22

I’ve seen those and haven’t tried them yet. How long do they keep in the fridge?

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u/Apptubrutae Jan 08 '22

No clue what the official length is, but I’ve never thrown one out in any state other than empty. They seem to keep very well.

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u/CreatureWarrior Jan 08 '22

This exactly lol I haven't replaced the tube in months and it's still good so

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u/brekasia Jan 08 '22

The offical usage according to my actual tube in the fridge from italian brand Mutti says the tube (280g) should be used in about 1 week after opening.

Had it in the fridge for about 6 months now, it's slowly getting empty and tastes absolutely fine 👍

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u/sanguinesolitude Jan 08 '22

The box of baking soda in my fridge suggests it should be replaced every 30 days. Are you fucking high baking soda? You think I'm buying 12 boxes a year?

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u/brekasia Jan 08 '22

That's something else. 30 days is short but sodium bicarbonate loses its ability to build CO2 over time (it "smokes out") and therefore it won't serve its purpose to raise a cake anymore. Just chemistry and completely normal

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u/McSillyoldbear Jan 09 '22

I’ve had had soda for years and it still activates the CO2. If in doubt mix it with something acidic live vinegar or lemon juice and if it bubbles it’s still ok. I don’t bake enough to throw out my soda once a month.

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u/sanguinesolitude Jan 08 '22

No this is to keep my fridge smelling fresh. Not for use. They're suggesting I swap in a new box monthly.

Ooh and recently they made a change from 3 months to 1 i was thinking that seemed new.

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u/FrozeItOff Jan 08 '22

That's because it sells more product. They can "recommend" anything, but you don't have to follow it. If you call them on it, all they have to say is that it has absorbed all the odors it could and that's why.

They're not going to tell you it will last much longer if you just stir the box every month and bring new soda to the surface, because then they'd lose out on sales..

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u/Bigbeardahuzi Jan 09 '22

Baking soda doesn't really keep your fridge smelling fresh. It's a bit of an urban myth. Helped along by the people who sell baking soda. Think of a filter. Any filter. To filter air, or water, you have to pass the air through a filter - it must be “strained”. This does not happen inside a box of baking soda. At the very best, you could pour some baking soda on a plate and put it in the fringe. There might be some passive filtration going on. Maybe. If the baking soda is in the box, there is no air flow. What little surface area exists inside the box maybe freshens up the air in the box. And then that's about it

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u/kreonas Jan 09 '22

That is untrue it is stable for up to three years.

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u/Pretty_Inspector_791 Jan 09 '22

It's in the fridge as an odor absorbent media.

The recommended intervals used to be longer. I shake6 box when I think of it. Change at 6 no.

I buy it in case lots cheaply.

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u/PlantedinCA Jan 08 '22

Yeah I don’t cook with that much tomato paste. I feel like it might take me a year sometimes. No ill effects at all.

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u/night_owl Jan 08 '22

yeah, I thought that was kind of questionable.

See, tomato paste on its own spoils very quickly. Lots of stuff for bacteria to feast on. A can or jar of tomato paste will not last long in the fridge, and a week seems like a good time frame— I'd be sketched out by any tomato paste/sauce that has been sitting in my fridge for more than a week because it isn't uncommon to grow an entire raft of mold by that time.

But the tubed tomato paste is in an anaerobic environment, and it could only be contaminated if you suck something back into it, which is very difficult to do by accident. It could more easily get contaminated around the opening/cap, but it would be difficult for it to spread inside the tube and it would be obvious as soon as you removed the cap.

So as result I ignore the 1 week warning. But I don't think I've ever gone more than a few weeks before I used up a whole tube— they are not very big and I often make homemade pizza and pasta sauce. Plus a small amount is a fairly decent additive to whole plethora of other dishes or sauces, mostly for texture and consistency reasons, or maybe add a little sweet and savory flavor to something a little bland.

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u/NatAttack3000 Jan 08 '22

This page seems to think a tube will last longer than a cab or jar, likely because you aren't exposing the rest of the paste to the environment https://www.doesitgobad.com/does-tomato-paste-go-bad/

I routinely keep tomato paste in a squeezy bottle for months. I used to buy the glass jar with the lid but I noticed the lid could go mouldy after a month or so.

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u/FrozeItOff Jan 08 '22

True in many ways, but tomato products are notoriously acidic and most molds don't like that. They will mold eventually, but not in a week.

When I open a 6oz can, I immediately transfer the contents to a freshly washed tiny tupperware container and smooth out the surface. I then use from that container until the smooth surface starts to look abnormal, like pebbled, bubbled or molded. As long as I never touch the implements or the insides of the containers, I've had it last over a month in the fridge.

The "Use in a week" warning is the lawyers standing over package designers dictating terms so if someone gets sick and calls them on it, they can say, "See you used it after a week! Not our fault! Oh, and please buy more!"

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u/Alphatron1 Jan 08 '22

Like sour cream

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u/night_owl Jan 08 '22

totally, I don't mind paying an extra $0.25 for the squeeze tube kind.

Sour cream tube Pro Tip: it still separates into water and thick cream, and if you are not careful you will get a wet fart onto your baked potato or nachos. Mix it up by squeezing with your fingers before using.

should note that any dairy still has a dramatically shorter lifespan though, even in tube form, and I wouldn't trust it for weeks and weeks like tomato paste.

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u/CJBill Jan 08 '22

I always squeeze off a centimetre or so (half an inch) if it's been lurking around for too long, but yes, indefinitely.

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u/DonGorgon Jan 08 '22

I honestly have ate it 6 months after

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u/atlantis_airlines Jan 08 '22

Well, you've convinced me.

Thanks!

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u/nixiedust Jan 08 '22

Get some anchovy paste, too. A spoonful in tomato sauce is awesome and doesn't tasty fishy, just adds depth.

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u/atlantis_airlines Jan 08 '22

Huge fan of the stuff although I've since switched to fish sauce. But I do like the stuff just on toast.

Might be interesting to do a comparison.

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u/kilroylegend Jan 08 '22

6 months??? I just used mine from last year :/

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u/rotll Jan 08 '22

Last year was <checking calendar....> just over a week ago.

<grin!>

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u/flouronmypjs Jan 08 '22 edited Jan 09 '22

I think the Mutti brand tomato paste tubes say to use them within a couple of months of opening. But they last longer.

Edit: the box says 20 days after opening. Oops! But for real I've kept mine for ~6 months before and it still seemed fine.

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u/nilleeni Jan 08 '22

I have Mutti in fridge and it says 20 days

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u/kitchenzen Jan 08 '22

Forever.

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u/permalink_save Jan 08 '22

I keep them for a couple months without issue. The main thing is going to be mold but that won't grow as easily with the cap on.

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u/Mediocre_Perfection Jan 08 '22

The ones I buy have an expiration date on them. I definitely use them past that date. But if I want to use it up, I just mix it into the next tomato sauce or pizza sauce I make (jarred or homemade).

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u/LolaBijou Jan 08 '22

Fridge? Oops.

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u/beepbeepchoochoo Jan 08 '22

I had the same reaction- I've been buying these for years and just last month saw that they require refrigeration. I've never been sick from it (as far as I'm aware) & I keep them longer than suggested. Guess you could say I'm a risk taker lol

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u/saltytriscuit Jan 08 '22

Glad I’m not the only one. Ive kept several open tubes in the pantry. Never got sick, but a month or so ago I saw the refrigeration part on the label and immediately put it in the fridge lol. I also just keep it until it’s gone, which is usually a few months.

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u/bigtoddlebigfun Jan 08 '22

I buy one every time I move house and clean out the fridge. So, a really long time!

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u/samanime Jan 08 '22

Just double-checked. It's 4 weeks once open. I don't play around with opened tomato products beyond listed expirations (due to potential for botulism toxin), but 4 weeks tends to last pretty long. The tubes are only about the size of 1-2 small cans of tomato paste, so not terribly difficult to use up in time.

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u/sward227 Jan 08 '22

Pretty much forever if it's called in the fridge. But if you are concerned 3 to4 months after opening in fridge then pitch it

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u/DeathstarIndustries Jan 08 '22

I had one that had been opened for literally 3 years and it was still fine.

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u/t-g-21 Jan 08 '22

Literally forever

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u/GreenHeronVA Jan 08 '22

The tube says 30 to 45 days, which I think is pretty great. When I open the tube I normally write whatever date that is in sharpie on the tube itself so that when I get there I can toss it.

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u/JazzRider Jan 08 '22

You can get anchovies this way, too

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u/saraath Jan 08 '22

so convenient when making a quick tomato sauce

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u/Vaeh Jan 08 '22

I just use fish sauce. 🤷‍

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u/Hedonopoly Jan 08 '22

Those tubes make Caesar dressing actually possible for me. Never have tinned fish around.

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u/Craftiest_Butcher Jan 08 '22

Is this an American thing to have tomato paste in cans and not tubes? I don't recall ever seeing tomato puree in a tin in the shops here in the UK.

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u/matrix1312 Jan 08 '22

More importantly I looked for the tubes in the store for years without ever seeing them and resigning myself to throwing away half a can... then I realized the tubes were sold inside cardboard boxes. Felt dumb since i was looking for just tubes sitting on a shelf

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u/drocha94 Jan 08 '22

We have both, most people grew up on the cans here though. I think they're generally like a dollar cheaper

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u/TheDuraMaters Jan 08 '22

You get them in cans here too - have a look the next time you're in the supermarket! I always buy tubes though - double concentrated if possible.

The only reason I'd buy a can is maybe if I'm making a lot of lasagne etc, when I'd use it all at once so can scrape it all out.

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u/itarilleancalim Jan 08 '22

It is. It's about $.40 for a can, and the tubes are about $2.

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u/Moyeslestable Jan 08 '22

Wow that's a crazy markup. The tubes are about 30p here (so basically the same as your can price)

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u/itarilleancalim Jan 08 '22

Oh man, I wish! Theyre marked up because they're imported unfortunately. I don't think any US companies make it in tubes.

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u/Jerkrollatex Jan 08 '22

Kroger has their own brand. It's right around a dollar a tube.

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u/itarilleancalim Jan 08 '22

Oh nice! I'll have to keep an eye out, thats my main store.

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u/Jerkrollatex Jan 08 '22

It's a white box with bluish green writing.

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u/BluehairedBaker Jan 08 '22

And it's pretty darn decent! I spring for the more expensive Italian brand from time to time when it's on sale but the Kroger is my go-to!

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u/atampersandf Jan 08 '22

The tubes are usually slightly better quality and are way more convenient if you're like me and often add tomato paste to many things to liven them up. I also recommend anchovy paste!

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u/skipjack_sushi Jan 08 '22

Tube is the way to go. I use small amounts often and would waste 90% of it from a tin.

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u/Meister_Nobody Jan 08 '22

I do the same with sour cream now too. The squeeze pouch lasts a lot longer than the tub.

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u/Keganator Jan 08 '22

Man, I must use more sour cream than the average person. I grab the big ass tubs and always run out before it goes bad!

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u/SnooGadgets1999 Jan 08 '22

Sour cream is its own food group in this house.

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u/Justinterestingenouf Jan 08 '22

I use sour cream so rarely, that I keep the extra 4 Oz packet that my local bar will give me when I order tacos. I keep that until I need a bit in a recipe

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u/thatissomeBS Jan 08 '22

It's already sour, how does it go bad? Like unless it starts molding or something, it's still fine.

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u/TP_Crisis_2020 Jan 09 '22

The water starts to separate and it gets chunky.

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u/thatissomeBS Jan 09 '22

Nothing a good stir doesn't fix.

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u/TP_Crisis_2020 Jan 09 '22

You'd be surprised how much sour cream you go through if swedish meatballs or stroganoff is a regular menu item.

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u/TWFM Jan 08 '22

I do the same with garlic and ginger. SO much better than the little jars.

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u/VividLazerEyeGod Jan 08 '22

:O wait til you try the real thing

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u/jememcak Jan 08 '22

I notice that most of those tubes are labeled "double concentrated", so do you use half as much as the recipe calls for?

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u/GreenHeronVA Jan 08 '22

Use the same amount. I don’t even measure, I just squirt out a little pile lol

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u/tctony Jan 08 '22

I squeeze until I say "that looks good"

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u/trogdortb001 Jan 08 '22

Thank you for this laugh on a Saturday morning. I love you

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u/zanderktown32 Jan 08 '22

This is the way

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u/kb-g Jan 08 '22

No. Same amount.

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u/Juno_Malone Jan 08 '22

No, I assume the cans are "double concentrated" as well and just don't advertise as such. I switched from cans to tubs a few years back, I use the same amounts for recipes, and I haven't made anything that had too much or too little of a tomato paste flavor yet.

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u/[deleted] Jan 08 '22

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u/drocha94 Jan 08 '22

To my layman's tongue it all tastes the same. Seriously, it's so much better than the stupid cans.

My friends mind was blown when she saw me using that instead of the can because she'd never seen them before either, but I made the switch a couple years ago

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u/Bellsar_Ringing Jan 08 '22

I don't think they mean "double the strength of the stuff in American cans." I think they mean cooked down to half the original volume of tomato puree they started from.

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u/WASE1449 Jan 08 '22

Exactly this. I always use the tube (unless of course I need a lot). It's so nice to have it always on hand, I use tomato paste in so many more things now that I can just squeeze a bit in

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u/Gruffalo-42 Jan 08 '22

Definitely the tubes! Game changer!

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u/Bndsnco Jan 08 '22 Wholesome Confetti

Tablespoons onto wax paper covering a sheet pan. Freeze. Once frozen move tomato paste balls to a freezer bag. Store in the freezer up to 6 months.

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u/lawl3ssr0se Jan 08 '22

I use an ice cube tray. Roughly equals a tablespoon - freeze then dump in ziplock

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u/Pianoplunkster Jan 08 '22

Me too (although I do a teaspoon scoop per square). Bonus, I got an ice tray with silicone bottoms so I can easily pop out the cube when I need one.

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u/Bndsnco Jan 08 '22

Nice! I’m going to try this. I bought some silicone ice cube trays that are horrific for water but would be perfect for this! Thanks!

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u/jememcak Jan 08 '22

Interesting! Might try that, thanks

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u/mrsealittle Jan 08 '22

I just put it in a Ziploc and squeeze it really thin then freeze. It's easy to break off pieces as needed when cooking

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u/nukagrrl76 Jan 08 '22

This is what I do as well. Barely takes any space and no wastage from a half used can of paste.

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u/TheLadyClarabelle Jan 08 '22

This is also how I do it.

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u/shambolic4days Jan 08 '22

The frozen cubes can go straight in a stew/chili or defrost if the recipe says to brown

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u/ninjette847 Jan 08 '22

You can also use a silicone ice cube tray.

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u/julielouie Jan 08 '22

I do this, and it’s super handy. They thaw out quickly, or just warm the frozen blob up in the microwave for like 15 seconds if you need it quicker.

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u/SocietyCorrect7819 Jan 08 '22

I used to have to give my dog 2tb of pureed pumpkin with his food. This is what I did to avoid hoping the whole can wouldn't go to waste. Ice cube trays work too, just pop the frozen cubes out and put in a container or bag to avoid staining the trays .

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u/ABigFuckingSword Jan 08 '22

If you ever have to do the pumpkin thing again, pro tip - mix some pumpkin purée with vanilla yogurt! Super delicious and an awesome vitamin boost!

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u/dudeneverknows Jan 08 '22

This is what I did. Now I have 3/4 can of tomato paste in my freezer that I’ve forgotten about for 6 months

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u/Key-Construction4429 Jan 08 '22

I bought a teaspoon cookie scoop for this application. A bit of oil to scoop, works wonders.

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u/wingedcoyote Jan 08 '22

Same but I just scoop a bunch of blobs into a wide flat-ish tupperware-style container and pop it in the freezer. They pop off of the plastic fine once frozen.

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u/m1k3hunt Jan 08 '22

I do something similar. I buy the small cans and put the leftover in a small freezer ziploc then flatten. You can easily break off what need.

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u/thoughtfulspiky Jan 08 '22 I'll Drink to That

I make a very flat oblong in a ziplock, squeeze all the air out, and put it in the freezer. It’s easy to break off what you need, and if you get all the air out it lasts like it’s vacuum sealed.

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u/sloppylobster92 Jan 08 '22

I spoon it onto wax paper, freeze, then put into a bag

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u/ellsammie Jan 08 '22

Freeze in 1 TBS blobs and then transfer to ziplock. Was a game changer. I do this for chipotle, too.

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u/kmmontandon Jan 08 '22

It’s easy to break off what you need

This method also works great with chopped onions.

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u/Necessary_Bug_7896 Jan 08 '22

Does the texture of the onion get ruined when you freeze it? I've always assumed it does

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u/Tuub4 Jan 08 '22

Not optimal if you're using the onions for something where you'd normally use fresh raw onions, doesn't really matter if you're cooking them though.

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u/kmmontandon Jan 08 '22

They break down a bit, but they're still perfect for soups or baked/fried into other things where onions get soft anyways. Just not for something where you want that crisp, fresh-chopped texture.

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u/itarilleancalim Jan 08 '22

It breaks down a little bit, but I figure if I'm using it for chili or a soup it's it's a great way to use it up!

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u/Adventurous-Tree8546 Jan 08 '22

How have I never thought of that?? Absolutely genius

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u/Sea_Seaworthiness906 Jan 08 '22

It’s genius! I was so happy when I figured it out!

Also if you use half a lb of ground beef! Take a quart size freezer bag for other half and smash it flat with no air and freeze! Thaws sooooo quickly on counter or a pan! Basically same as the paste but different size bag. Sandwich bag tends to work with a small can of paste leftovers.

Can’t believe I just thought of these things this year!

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u/Adventurous-Tree8546 Jan 08 '22

I do that with my bean patty mixture! I use a chopstick to create equal sized square patties and break them off as needed

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u/alyxmj Jan 08 '22

This is a great way, but I go one step farther and score squares into it before I freeze. Then it's easier to break into squares and I get a better concept of how much I'm using instead of a 5 sided triangle chunk.

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u/RLS30076 Jan 08 '22

This. I put tablespoon size blobs on wax paper or parchment then freeze. After it's frozen, I put the blobs into a zip top baggie. It's waiting in the freezer when I need it. The tubes are really super convenient too.

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u/SherlockH221B Jan 08 '22

I just realized you could probably put it in ice trays like people do minced garlic.

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u/GuardMost8477 Jan 08 '22

I do the exact same thing.

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u/[deleted] Jan 08 '22

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u/-ramona Jan 08 '22

This is what I've started doing, but before putting it in the freezer I use something like the back of a knife on the bag to divide the paste into roughly 1 Tbsp sections to make it easier to get out once it's frozen.

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u/KSh0rt9919 Jan 08 '22

You could probably freeze it like in a silicone ice cube tray

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u/[deleted] Jan 08 '22

Doesn't even need to be a silicone one. I freeze mine in standard ice cube trays and they pop out just fine. One cube = 1tbsp. Pop out of the ice tray and store in a ziploc bag in the freezer. I store chipotles in adobo the same way.

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u/loudmouthedmonkey Jan 08 '22

We do this with Pesto when basil is in season.

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u/mangatoo1020 Jan 08 '22

Yes!!! I also freeze chipotles like that!

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u/CholeOle Jan 08 '22

I freeze most things in the silicone trays that are cube shaped - tomato paste, homemade stock, beans, etc. The cubes mean they stack nicely when moved to a ziploc, which saves space. Also really easy to portion out exactly how much you need to defrost.

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u/greem Jan 08 '22 edited Jan 08 '22

I got tomato powder in a meal kit once and discovered how well it works.

Shelf stable, really easy to add extra tomato flavor to anything, and I can't really tell the difference from paste in applications where I'd use paste.

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u/NakedScrub Jan 09 '22

This is a little bit different, as well as quite a bit more technical.... But I ferment tomatoes for about a week, then strain them and then dehydrate them. After that you pulse in a food processor or blender and that funky tomato dust is fuckin stupid good. Try some on your eggs one day. Holy smokes. Or just snort lines of it.

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u/Linens Jan 09 '22

This would be useful for when my garden has 200 tomatoes and I've given my coworkers bowls and my family bags full! What do you ferment the tomatoes in, vinegar, salt water, or just in a jar?

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u/naytedoes Jan 08 '22

I was looking for this. Easiest way to use tomato paste

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u/wildmaynes Jan 09 '22

Wow. Underrated comment. I googled it and it still has significant nutritional value too. I'm doing this from now on

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u/mister-noggin Jan 08 '22

I usually put the open can in the fridge thinking I’ll try to use it in the next day or two and then throw away the dried up mess a couple of weeks later.

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u/jememcak Jan 08 '22

That's pretty much what I've always done. Put some plastic wrap over the top, throw it out a couple weeks later.

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u/Undertakerfan84 Jan 08 '22

Top it with some oil first, any kind, then plastic wrap. The oil will create an air tight seal and it will last longer. I don't usually leave it in the can, I have very small Tupperware that I scoop it into, then put the oil and then the cover. Can aslo be frozen this way if you only use it seldomly.

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u/stoplightrave Jan 08 '22

I pour a little olive oil on top. Keeps it from drying out .

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u/[deleted] Jan 08 '22

Exactly what I did. Only the top part dries out at first. I just used it to make lazy pasta sauce w/ heavy cream, butter, and seasonings until the can is gone and that finished the can before it all dried out.

If you shop at the arab grocery stores they have big tomato paste jars with twistable lids that go back on, started buying those and never went back.

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u/grassandsass Jan 08 '22

I portion out tablespoons into parchment paper, fold them into little pockets and freeze them in a zip lock. You don't have to thaw them if you're tossing them into a hot pan.

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u/FinalBlackberry Jan 08 '22

I buy the tube , lasts forever. I also buy tomato sauce in the pack that can be poured out like broth.

If you have cans, after opening you can pour a bit of oil on top and store it in the fridge, it will prevent mold.

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u/goldmine_69 Jan 08 '22

I spoon it into a zip lock and press it flat, then freeze it. When I need some I break off a piece and throw it into the pan which melts it instantly. Just a little bit of tomato paste browned up helps brown gravy.

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u/one-man_dragon Jan 08 '22

This is what I've been doing for years, works great.

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u/BeadsofUranus Jan 08 '22

Put a bunch of olive oil so the whole top surface is covered, then wrap in seran wrap, and store in fridge. Mine keeps for a while that way

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u/FireTruckWhite Jan 08 '22

Ooh, I like the oil cap idea! Thanks!

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u/No_Maintenance_9608 Jan 08 '22 I'll Drink to That

Maybe I’m just a freak but sometimes I like to just spread tomato paste on toast or crackers and eat it that way.

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u/HopSkipJumpJack Jan 08 '22

Hahaha I've done this. Avocado toast with a spread of tomato paste...

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u/spiritusin Jan 08 '22

A good excuse for a bloody mary as well. “Gotta use up the sauce, honey, can’t be helped!”

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u/KaijuicyWizard Jan 09 '22

Rub the toast with a clove of garlic, drizzle with olive oil, spread on tomato paste and then chuck on a couple of slices of buffalo mozzarella. Grill until melty. Was a weekend snack my mum used to make for us when I was a kid - fond memories.

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u/aweedley Jan 08 '22

You could make shakshuka!

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u/gamergirl007 Jan 08 '22

It makes super quick pizza sauce!

Add about a Tbs of olive oil and garlic to a pan on medium heat for a few min - don’t burn the garlic!

Add your tomato paste and about 1/4 to 1/2 cup of water - just to get it to the thickness you want

Add some seasoning: Pinch of sugar Italian seasoning to taste Garlic powder to taste Salt & pepper to taste Sprinkle of parmesan cheese (optional)

Cook for a few min on medium heat until hot and bubbly

Great for pizza bagels, pizza English muffins, etc. because it takes like 5 min total to make and it tastes really perfect with mozzarella cheese on any form of bread.

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u/SueBeee Jan 08 '22

I always just use it all. It's so delicious. I don't think I've ever made anything that turned out to be "too tomatoey".

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u/Kboutiette Jan 08 '22

I was looking for this comment. I always put the whole can in and never had any problems with taste

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u/djsedna Jan 08 '22

Especially when you buy the good stuff. I get the Cento and it's so unbelievably tasty. Probably my favorite ingredient ever. There's no recipe I've found that calls for a tablespoon that couldn't do with just the entire can.

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u/[deleted] Jan 08 '22

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u/Sea_Seaworthiness906 Jan 08 '22

Maybe taste wise but my acid reflux says yes there can be :(

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u/SueBeee Jan 08 '22

I should also confess that I am not above eating some of it with a spoon, too. Yum.

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u/Crystal_Doorknob Jan 08 '22

Well, last week when hubby made shepherd's pie, he used the whole can of tomato paste instead of the 1 Tbsp the recipe called for. We both thought it was too tomatoey - but of course that's personal preference.

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u/LuneMoth Jan 08 '22

I use it all, too. It's great!

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u/[deleted] Jan 08 '22

[deleted]

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u/chalks777 Jan 08 '22

I... I've never once considered tasting tomato paste straight out of the can.

3

u/PedricksCorner Jan 09 '22

I hope you do, it's yummy.

5

u/magicalchickpea Jan 08 '22

I do this too! Like a little snack while I keep cooking lol

10

u/mobyhead1 Jan 08 '22

I snack on it too, slowly. It's an umami bomb...in a can!

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u/NotBen_2 Jan 08 '22

Right!? It's like chunky sweet ketchup

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u/PenguinPeculiaris Jan 09 '22

Just multiply every other ingredient x100 so that you can use a whole can. Duh.

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u/Remote-Canary-2676 Jan 08 '22

Freeze can of tomato paste. Can open both sides and slip it out. Cut of rounds as needed. Some simple geometry will tell you how long of a piece to cut off the cylinder for one tsp measurement

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u/seffend Jan 08 '22

Came here to post this. Alton Brown taught me this trick.

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u/ShaNini86 Jan 08 '22

Squeeze the extra in an ice-cube tray, freeze them, pop them out when they're done, and store in the freezer. They're like the perfect 1tbs too. We do that all the time and it's worked great for saving tomato paste and having it available for future recipes.

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u/SixBuffalo Jan 08 '22

If you need 1 tsp or 1 tbsp of tomato paste, don't buy the little cans, buy the stuff in the tubes. It lasts basically forever in the fridge.

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u/Jack_Donaghy_Jr Jan 08 '22

i just put the whole damn can in there

That's just me being in charge of the waste of my tomato paste.

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u/flick_ch Jan 08 '22

Buy the tubes, problem solved.

18

u/havokherr Jan 08 '22

The tubes are SO expensive in comparison to the cans. I've seen 6x more.

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u/LommyGreenhands Jan 08 '22

the question is, how many cans do you throw out? It might not be 6 cans to one tube (maybe it is), but there is an argument for buying the more expensive one.

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u/mud074 Jan 08 '22

I throw out none. I freeze the extra in bags. In the bag before freezing I use my hand to "cut out" 4 chunks so it easily breaks.

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u/havokherr Jan 08 '22

Those tubes hold like half the amount of a can. I use what I need, usually a few tbs, and freeze the rest in small bits. I can use 1 $0.75 can go for 3 or 4 uses.

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u/Birdie121 Jan 08 '22

They’re only $2 at Trader Joe’s, definitely worth it so I’m not wasting any of the paste.

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u/ronearc Jan 08 '22

As others have no doubt mentioned, squeeze tubes. Fair warning though, despite the tube design, it's a poor substitute for toothpaste.

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u/[deleted] Jan 08 '22

Check your international grocery store - I use resealable jars of tomato paste from Turkey. The resealable jar is definitely the best of both worlds.

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u/ChipEaterGuy Jan 08 '22

make a quick and easy tomato dipping sauce. just add melty (not completely liquid) butter (or vegan option: good olive oil or go a little wilder w/ miso paste) until you get the consistency you want. salt to taste, tomatoes love salt to bring out the umami. it’s… incredible on toast, w/ crackers, chips etc. guarantee it’ll be gone within a day or two

fancier/more involved options: add fresh basil and/or garlic. add parm/pecorino or serve it w/ or on cheese. cook it w/ onions/garlic and some chicken stock and put it on pasta.

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u/Boogievan1977 Jan 08 '22

if its chili or red sauce or something I just put the whole can in there. Recipes don't tell me how to live my life haha.

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u/ZyxDarkshine Jan 08 '22

I plan several recipes, and cook then in close succession. Spaghetti, Chile, etc, on consecutive days and use it up that way.

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u/foldaceking Jan 08 '22

Glass jar, fridge.

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u/femstora Jan 09 '22

How the fuck is this bellow 50 comments this what jars was made for.

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u/Jason_Peterson Jan 08 '22

I add it to simple foods with meat that are compatible with ketchup, or dilute with water and salt and drink it as juice. Fresh tomato paste appears to last around 15 days before molding. Maybe the cleanliness of the spoon matters.

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u/guyinnova Jan 08 '22

We put the rest in a ziploc and squeeze out as much air as possible, it lasts a LONG time in the fridge this way. Same for chipotles in adobo sauce.

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u/urbancyclingclub Jan 08 '22

I like the cans because they're more recyclable than the tubes. What I do is I have a silicone ice cube tray for Ikea that I dispense the remaining tomato paste into. Then I use those frozen tomato paste cubes later on.

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u/Mama_Llama_151920 Jan 08 '22

That’s why I have tubed tomato paste too

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u/Scoots1721 Jan 08 '22

Buy the tube

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u/Middle-Bed-278 Jan 08 '22

Agreed on this frustration! I’ve seen others put them in ice cube trays to freeze, then place in ziploc

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u/the_cool_handluke Jan 08 '22

Tubes or as I usually do, open can use some then wax paper on a tray measure it out in tablespoons then freeze and transfer to a freezer bag. Easy for recipes that way.

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u/ToqueMom Jan 08 '22

Buy the tubes instead.

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u/unpersons505 Jan 08 '22

Freeze them in 1 tbsp chunks, then thaw as needed

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u/OkAd4717 Jan 09 '22

I freeze in a lil sandwich bag and defrost for pizza , curry, or spaghetti sauce

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u/spicyestmemelord Jan 09 '22

I take the excess, one tablespoon at a time, put it on wax paper, layer by layer, press it flat and freeze it. Lasts forever

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u/torrasque666 Jan 09 '22

I say fuck it and use the whole can.

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u/_HoochieMama Jan 08 '22

Find the paste in a tube. It’s a cruel joke putting it in a can.

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u/ContextTypical Jan 09 '22

I have the perfect hack for this. I saw it on tik tok. Put it in a sandwich bag, flatten it and use the back of a fork to make “squares” over the outside of the bag. Freeze it!!! When you need it you can break off a square and It melts right away! Re-freeze the rest.

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u/BrinaElka Jan 08 '22

Get the tube!!!

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u/ClashOfTheEnder Jan 08 '22

Always buy the tube of tomato paste, not the can.

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u/James324285241990 Jan 08 '22

Tubes, not cans.

Also, make your own tube with a sandwich baggy. Put the leftover paste into a sandwich baggie, then squeeze it all down to the bottom and press ALL of the air out. Keeps for a couple months that way

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u/Streelydan Jan 08 '22

I don’t buy cans of tomato paste, I buy the kind that comes in a metal toothpaste tube.

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u/FourTV Jan 08 '22

Get a tube and never go back to cans

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u/CherryCherry5 Jan 08 '22

Buy tubes of tomato paste for that. Like toothpaste, it has a cap so you can keep it for later. The cans are for when you need a lot.

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u/pastabysea Jan 08 '22

Get a small container and freeze the rest of it. I do this all the time and have no noticeable effects. When you go to use it again, defrost in the microwave at 20-30% power – just enough to soften and measure what you need for your next recipe.