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.
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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.
Save the rest of tomato paste in the can by wrapping approx one tbsp amts individually with Saran wrap then into a Ziploc bag and then into the freezer. When you need tomato paste, take one out and throw it unwrapped into the pot frozen and it melts almost immediately. Quick, easy and frugal!
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