Tomato paste uses

[Chowhound]

I'm probably the last person in the world to do this, but I'm going to mention it anyway.
First off, I don't use a lot of tomato paste. And I will often use only a small part of the can when I do, so I portion and freeze the rest on wax paper, then stick them in a vaccum seal bag. Now I can grab a TBS or two when needed. That's not the tip though.

So last night I was making a couple tortilla pizzas and wanted a little sauce for them. At first thought my only option was to open a 28 oz can of tomato product and make a sauce, which would leave me with a lot of leftover, then I remembered the tomato paste chunks in the freezer... so I grabbed a couple pieces and put them in a small sauce pan, then added water and various seasonings, cumin, MX oregano, sugar, garlic powder, and 15 minutes later I had just enough sauce for two small pizzas. There, that's my tip :p

If you just need a little red sauce and don't want to wait for it to cook down either, make some out of tomato paste. Then you can season it however you want for that one particular use and don't need to worry about leftovers.

[homecook]

Great idea Fred!

I also have tiny containers of paste in my freezer. lol I did buy the paste in the tube a couple weeks ago but haven't used it yet because I still have the stuff in the freezer. I figured the tube wouldn't have the waste. You just squeeze out what you need....

[Chowhound]

Thanks Barb.

Do you need to refrigerate the paste in the tube after you open it? I've heard of that stuff, but haven't seen it yet. Seems like a great idea.

[homecook]

Yes, you do have to refrigerate it after opening. I imagine it would last for some time though, since it's so concentrated.

I also have the achovy paste in a tube. lol I haven't used that yet either.

[Chowhound]

I never did find the anchovy paste, but then I only looked at the town grocer and wally world. Chopping the small filets is a perfect substitute for the paste though, I just needed to find how many filets would equal 1 TBS, which I think was three, or half the small container I had boughten. You'll have to make some puttanesca with that anchovy paste! lol

[homecook]

That's what I was going to do. lol It even has a recipe for puttanesca on the box.

[Big Daddy's House]

I'm probably the last person in the world to do this, but I'm going to mention it anyway.
First off, I don't use a lot of tomato paste. And I will often use only a small part of the can when I do, so I portion and freeze the rest on wax paper, then stick them in a vaccum seal bag. Now I can grab a TBS or two when needed. That's not the tip though.

So last night I was making a couple tortilla pizzas and wanted a little sauce for them. At first thought my only option was to open a 28 oz can of tomato product and make a sauce, which would leave me with a lot of leftover, then I remembered the tomato paste chunks in the freezer... so I grabbed a couple pieces and put them in a small sauce pan, then added water and various seasonings, cumin, MX oregano, sugar, garlic powder, and 15 minutes later I had just enough sauce for two small pizzas. There, that's my tip :p

If you just need a little red sauce and don't want to wait for it to cook down either, make some out of tomato paste. Then you can season it however you want for that one particular use and don't need to worry about leftovers.



I do that as well, except that I've been sticking half the can of it right in the freezer with the can lid on it.

Then when I make something that requires tomato paste, i then use the rest of that can of paste.

But there IS tomato paste that comes in a tube with looks like the one that toothpaste comes in. This allows you to use only what you want or need and store the rest of it in the fridge.

[Chowhound]

You're not supposed to freeze stuff in the can, Sherm. It alters the taste or something. And it's not just acidic stuff either. I keep canned pumpkin on hand and called Libby's about freezing it. They said I'd be fine as long as I took it out of the can first.
Of course, there's a lot of stuff we're not supposed to do. lol

[Big Daddy's House]

Oh, I've been doing that for years, and I'm still here.

But I guess I COULD keep it in there long enough for it to freeze up, remove the paste and then vacuum seal it like you do.

[Chowhound]

I only use 1-2 TBS at a time anyway, so doing it my way works well for me.

[Kimchee]

I spread my extra paste on a sheet of plastic wrap, wrap it and stick it in the freezer.
When I need some, I crack off a piece!

One of the best tips I have gotten at a food discussion place. Simple and brilliant, saving
paste this way!

[samue1eb]

A lot of good ideas on how to save paste. I hate to waste any food.

[HattoriHanzo]

I use tomato paste to intensify the flavor when cooking with standard tomato puree or sauce. A handy tip also is to fry the paste early in a recipe where possible rather than adding last so you don't get that "tomato paste" taste.

[Semigourmet]

that is a good idea Kimchee, I too put mine in the freezer. I either use an ice cube tray, and put 1 tablespoon in each compartment, or just onto plastic wrap and wrap and into the freezer, then once frozen they go into a baggie and I can pull out 1 tablespoon at a time. But will remember that tip with the waxed paper for those that have little space to use an ice tray.

[Chowhound]

that is a good idea Kimchee, I too put mine in the freezer. I either use an ice cube tray, and put 1 tablespoon in each compartment, or just onto plastic wrap and wrap and into the freezer, then once frozen they go into a baggie and I can pull out 1 tablespoon at a time. But will remember that tip with the waxed paper for those that have little space to use an ice tray.

I thought I mentioned that in my first post... but thanks kimchee :rolleyes: lololol

[Semigourmet]

Sorry CH, didn't see that. I didn't go back and read.