© Denzil Green
Tomato Paste is a tomato concentrate so thick you can cut it with a knife. It adds body and flavour to sauces, and tomato flavour to other dishes without adding excess liquid to get that flavour. It is made from whole tomatoes, boiled down, strained and concentrated.
Most Tomato Paste in North America is sold in small tins, containing 6 or 7 tablespoons. Most recipes call for 1 or 2 tablespoons.
Do you see the problem? How many times have you left Tomato Paste out, flipped for another recipe or whacked in ketchup instead, because you remember last time, when you dutifully put the remaining contents of the tin in a plastic container in the fridge until it grew green mould, at which point you could throw it away guilt-free?
There are two ways to beat this. The first is to use to freeze the leftover amount (see Storage below.) The second is to buy Tomato Paste in tubes. You just squeeze out how much you want, put the top back on the top, and whack it back in the fridge. Because it's so much more convenient to use and store, you'll find yourself using it way more often. Tomato Paste in a tube can seem like it is a bit more expensive, but because you throw out less, it can actually be better value.
Use it to fill the cubes in ice cube trays. Freeze it, then when frozen pop out and into a freezer bag.
Each cube of frozen Tomato Paste will equal 1 tablespoon; ready to go for your next recipe in just the quantities you need.
[Alternatively, cover a sturdy plate or small baking sheet with waxed paper, put 1 tablespoon dollops of Tomato Paste on the waxed paper, place in freezer and when frozen put into freezer bag.]
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TomatoesAmber Jewel Tomatoes; Andine Cornue Tomatoes; Black Tomatoes; Canned Tomatoes; Cherry Tomatoes; Delizia Tomatoes; Golden Delight Tomatoes; Ketchup; Marmande Tomatoes; Melrow Tomatoes; Passata; Pink Jester Tomatoes; Plum Tomatoes; Pome dei Moro Tomatoes; Principe Borghese Tomatoes; Semi-Dried Tomatoes; Strawmato Tomatoes; Sun-Dried Tomatoes; Tomatillos; Tomato Butter; Tomato Juice; Tomato Paste; Tomato Purée; Tomatoes; Vittoria Tomatoes
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-- Bryan Miller (New York Times restaurant critic).