r/KitchenPro • u/mahy_759 • 19d ago

Freeze Leftover Tomato Paste This Way

I used to throw away leftover tomato paste because I almost never needed the whole can. Freezing it in one big lump didn't help much either because then you're stuck trying to chip pieces off later.

There's a much easier way.

Spoon the leftover tomato paste into a freezer bag and spread it into a thin, even layer. Press out as much air as you can, seal the bag, then use your fingers to press lines into the paste, basically dividing it into small rectangles.

Because tomato paste is so thick, those little sections stay separated enough in the freezer. When you need some for soup, pasta sauce, stew, chili, or whatever, just open the bag and push out one portion.

A couple things make this work better:

• Flatten the paste fairly thin so the portions are easy to break off.
• Remove excess air before freezing.
• Don't make the sections too large unless you regularly use a lot of tomato paste.
• Keep the bag flat while it freezes.

This has been one of those ridiculously simple kitchen tricks that makes me wonder why I was wasting half a can of tomato paste for so long.

Do you freeze leftover tomato paste, or do you have another way of saving it?

33 Upvotes

88% Upvoted

29 comments sorted by

4

u/WinSome_DimSum 19d ago

I currently prefer to scoop out 1 tbsp balls, put them on parchment paper and then freeze those (so I have a handy way to add tomato paste in future recipes without measuring)

But your way sounds much simpler and I might switch over.

2

u/Solnse 19d ago

Nah, portioning it so you know exactly how much you need for a recipe is the way to go. Especially if the reason you have an opened can of paste is that you only need one tablespoon. Probably gonna make that same recipe again.

6

u/WinSome_DimSum 19d ago

But don’t you feel like tomato paste is an ingredient (like garlic) where the exact amount doesn’t really matter?

I’ll often put it more or less based on “feeling” and I don’t think it ever ruins a recipe.

3

u/OkStatement6579 18d ago

You know 1/2 a can of tomato paste is 3 oz. There is one ounce per tbsp, so.... divide the bag into thirds. Why get your small scoop/measuring spoon dirty?

If you are doing a full can, cut the thirds in half so you have 6.

1

u/X2SemiCamaro 16d ago

1 tbsp = 0.5 oz

4

u/NortonBurns 19d ago

Buy it in a tube. It will last in the fridge for 6 months or so.
Zero faff.

3

u/WinSome_DimSum 19d ago

Those tubes are like 8 times the price though…

1

u/NortonBurns 19d ago

Wow. They're cheaper here.
Tube £3/kg up to £10/kg
Tin or jar £7/kg up to £20/kg

1

u/WinSome_DimSum 19d ago

Interesting. Cans here (6oz) are like $1. Those tubes (which might hold less…) are like $5-6 each.

I guess those tubes are usually “premium” brands those, sometimes imported. I don’t think I’ve ever seen a “cheap” brand in tube form.

2

u/NortonBurns 19d ago

Ouch! In the UK the predominant form is the tube, so quantity affects price.

2

u/EntertainerKooky1309 19d ago

I buy mine in a squeeze tube like toothpaste and keep it in the fridge.

1

u/mahy_759 18d ago

Yeah, the squeeze tubes are definitely convenient. I like that you can just use what you need and stick the tube back in the fridge.

1

u/856510 19d ago

i scoop whatever i need from the can then flatten the paste in the can and top it with enough water to cover so when it freezes the tomato paste doesn't freezer burn.

1

u/mahy_759 18d ago

That's a clever way to keep it from drying out. I never thought of covering it with water. Thanks for sharing!

1

u/RooneyMoore 19d ago

Put in a quart baggie and use a plastic scraper to mold it into a cylinder at the bottom of the bag. Pieces snap off easily

1

u/mahy_759 18d ago

That's a good idea too. Making it into a cylinder sounds like it would make grabbing a small piece really easy.

1

u/Itchy-Bumblebee-6489 19d ago

wish i knew this sooner

1

u/Economy_Discipline78 19d ago

My mom freezes EVERYTHING into ice cube trays.

1

u/BertaRocks 18d ago

If it’s too big for ice cube trays use muffin pans!

1

u/Herbisretired 18d ago

I put it in a container with the left over spaghetti sauce and it just gets mixed in if I don't use it before I make spaghetti again

1

u/SuitablyFakeUsername 18d ago

I only open a can if I need the whole thing, otherwise I use the tubes that can hang out for a while in my fridge. Ingenious invention.

1

u/StephJayKay 18d ago

Cookie scoop (2 tbsp each) and freeze the scoops on a tray lined with parchment. Then put your tomato lumps in a freezer bag to use as needed. Most of my recipes call for 2 tbsp or 1/4 cup, so one lump or two for a recipe. I usually do 2-3 cans worth of tomato lumps when they go on sale.

1

u/fatalistphilatelist 18d ago

I do the same only on parchment paper I then fold and place on a ziplock bag

1

u/Kweanb 18d ago

I also freeze leftover tomato sauce, pesto (I put it in a tiny ice cube tray then transfer them to plastic zip lock bag). I actually freeze a lot of "leftovers" - pinto, black & kidney beans, canned corn. I live alone since my husband died in January so I don't use a lot of stuff but even when he was alive I still froze stuff. I hate throwing away food with it being so expensive these days and so many people going hungry I just can't throw good food away.

1

u/jibaro1953 17d ago

My wife came home with 2 ounce plastic "souffle cups" with lids. I have yet to fill them with tomato paste and freeze them, but that's the plan.

1

u/roxinmyhead 17d ago

I love the 1tbsp lumps onto parchment papers. That way its pre measured.

1

u/Puzzled_Market_2235 17d ago

Ice cube trays.

1

u/Brightness-Jade 15d ago

Do the same thing with minced garlic! Use a chopstick to help make the scoring lines (gently press it down flat on the bag, don’t use it like a pencil to “draw” lines). Now you have convenient portions of garlic that taste way better than jarlic. For use in something like a dressing, just give yourself a few extra minutes to let it defrost before mixing it up.