Shoutout to the guy who told me to freeze my leftover tomato paste

I used to waste so much tomato paste because recipes only call for a spoonful or two. Last month I finally listened to a comment on a budget cooking thread and started freezing it in tablespoon portions on a baking sheet. Once they're solid I pop them into a freezer bag and they last for months. It sounds so simple but I probably threw away like $15 worth of tomato paste over the past year. Has anyone else found a trick like this for other ingredients that always go bad?

2 comments

2 Comments

thea1431d ago

Honestly that tomato paste trick is a lifesaver. I started doing the same thing with fresh herbs like cilantro and parsley. Chop them up, pack them into an ice cube tray with a little olive oil or water, and boom you've got flavor cubes for soups and stews for months. Also ngl ginger freezes really well whole just toss it in a bag and grate it frozen it's way easier than peeling fresh.

juliagonzalez12h ago

Shook me to my core that you can just freeze ginger whole and grate it frozen. I've been buying that little jar of pre-minced ginger like a chump for years. Definitely trying this next time I make stir fry, thanks for the tip.