I put tablespoons of remaining tomato paste in sections of an ice cube tray, cover it with plastic wrap, and put it in the freezer. It lasts for months and months and the frozen paste pops out easily with a fork. Try it, you'll like it !
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To prevent mould forming on top of your tomato paste, pour a thin film of oil over the surface of the paste to stop the air reaching the surface. Alternatively, freeze paste in level-tablespoon portions in ice-cube trays. When the paste is frozen, transfer to a bag and seal tightly.
When a recipe requires some tomato paste it's usually the equivalent of two table spoons. What to do with what's left? I freeze it in aluminum foil papillottes containing each two table spoons. When I need some tomato paste I just take one papillotte.
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