It happens all the time. You need a single tablespoon of tomato paste for a recipe – maybe a soup, a stew, or a sauce needing a little depth. You open a brand new can or tube, use that tiny amount, and then stare at the significant remainder. What now? Sticking it in the fridge with plastic wrap loosely covering the top seems like the standard approach, but we all know how that usually ends. A few days, maybe a week later, you discover a fuzzy patch or a dried-out puck of paste that’s destined for the bin. It feels wasteful, and it is. Thankfully, there’s a brilliantly simple solution that kitchen veterans have known for ages: freezing tomato paste in convenient portions.
Why bother freezing it? The primary reason is waste reduction. Tomato paste, especially the concentrated kind, packs a powerful flavour punch, so recipes often call for small quantities. Freezing allows you to preserve the rest perfectly until you need it next, preventing spoilage and saving you money. Secondly, it’s incredibly convenient. Instead of wrestling with a partially used can or tube every time, you’ll have perfectly measured portions ready to toss directly into your cooking. No more scraping dried bits off the top or finding mould lurking beneath the surface.
Getting Started: Prepping Your Paste
Before you start portioning, give your leftover tomato paste a good stir, especially if it’s from a can. This ensures a consistent texture. If you’re using paste from a tube, simply squeeze out the amount you want to freeze. There’s no complex preparation needed; the magic lies in how you portion and store it for the deep freeze.
Method 1: The Ice Cube Tray Technique
This is perhaps the most popular and straightforward method for freezing tomato paste portions. It creates neat, uniform blocks that are easy to store and use.
Steps:
- Choose your tray: Standard ice cube trays work perfectly well. Silicone trays are often easier as you can pop the frozen paste out more readily, but rigid plastic ones are fine too. Ensure the tray is clean and dry.
- Fill the compartments: Spoon the tomato paste into the individual compartments of the ice cube tray. Try to fill them evenly. Most standard ice cube tray compartments hold about 1 to 2 tablespoons, which is a very common amount needed in recipes. Don’t overfill them, leave a little headspace if possible, though tomato paste doesn’t expand dramatically.
- Level (optional): You can use the back of a spoon or a small offset spatula to level the tops for neater cubes, but it’s not strictly necessary.
- Freeze solid: Carefully place the filled ice cube tray into the freezer. Make sure it sits flat so the paste doesn’t spill. Leave it undisturbed for several hours, or preferably overnight, until the paste is frozen completely solid. This usually takes at least 3-4 hours depending on your freezer’s temperature and the size of the cubes.
- Transfer for storage: Once the tomato paste cubes are rock solid, remove the tray from the freezer. Quickly pop the cubes out. If using a rigid tray, you might need to give it a gentle twist or run the bottom under cool water for a second (be quick!). Immediately transfer the frozen cubes into a labelled freezer bag (heavy-duty zip-top bags work best) or an airtight freezer-safe container.
- Label and store: Squeeze as much air out of the bag as possible before sealing it tightly. Label the bag or container clearly with “Tomato Paste” and the date you froze it. This helps you keep track of its age. Pop the bag back into the freezer.
The beauty of this method is the consistent portion size. You’ll quickly learn whether one cube or two is right for your favourite dishes.
Method 2: Parchment Paper Dollops
If you don’t have a spare ice cube tray or prefer slightly more variable portion sizes, the parchment paper method is an excellent alternative. It requires a baking sheet and some parchment paper or a silicone baking mat.
Steps:
- Prepare your sheet: Line a small baking sheet, plate, or tray that fits comfortably in your freezer with parchment paper or a silicone mat. This prevents the paste from sticking directly to the sheet.
- Portion the paste: Drop spoonfuls of tomato paste onto the lined sheet. You can aim for specific amounts (e.g., teaspoon-sized, tablespoon-sized) or just create little mounds. Space them out so they aren’t touching. Think of it like portioning cookie dough.
- Freeze solid: Place the baking sheet flat in the freezer. Let the dollops freeze completely solid, which again will take several hours (aim for at least 2-3 hours). They should be hard enough to handle without smushing.
- Transfer for storage: Once frozen, peel the tomato paste dollops off the parchment paper or mat. They should come off easily. Quickly transfer them into a labelled freezer bag or airtight container.
- Label and store: Just like with the cubes, press out excess air from the bag, seal tightly, label with the contents and date, and return to the freezer.
This method is flexible, doesn’t tie up an ice cube tray, and allows you to make portions of varying sizes easily. The shapes might be less uniform, but they function just the same.
Verified Convenience: Freezing leftover tomato paste is incredibly efficient. It drastically reduces food waste, saving you money in the long run. Plus, having ready-to-use portions makes future meal prep much quicker and simpler. No more half-used cans cluttering the fridge!
Storage and Preventing Freezer Burn
Proper storage is key to keeping your frozen tomato paste tasting fresh. The enemy here is air. Exposure to air in the freezer leads to freezer burn, which degrades the quality and flavour of the paste, giving it an unpleasant icy texture and off-taste.
Always use airtight containers or heavy-duty freezer bags. When using bags, make sure to remove as much air as possible before sealing. Some people even use a straw to suck out the last bit of air, or use a vacuum sealer if they have one. Double-bagging can offer extra protection if you plan on storing the paste for a very long time.
Label everything clearly with the date. While frozen tomato paste lasts a good while, it’s best used within 3 to 6 months for optimal quality. It will likely remain safe to eat for longer, but the flavour intensity might diminish over extended periods. Having the date readily visible helps you practice the “first in, first out” rule for your freezer contents.
Using Your Frozen Tomato Paste Portions
This is the best part – it couldn’t be easier! For most cooked dishes like soups, stews, sauces, or chilli, there is no need to thaw the frozen tomato paste portions beforehand. Simply toss the frozen cube or dollop directly into the pot or pan along with your other ingredients. The heat from the cooking process will melt it quickly, allowing it to incorporate seamlessly into your dish.
If you happen to need tomato paste for a recipe where it won’t be heated significantly (which is less common, but possible for some dressings or spreads), you can thaw a portion easily. Just place a frozen cube or dollop in a small bowl and let it sit at room temperature for about 15-30 minutes, or zap it in the microwave on a low power setting for a few seconds. The texture might be slightly looser than fresh paste after thawing, but the flavour remains potent and perfect for most applications, especially cooked ones.
A Note on Texture
Freezing causes water within the tomato paste to form ice crystals. Upon thawing (or melting during cooking), the texture might seem slightly grainier or more watery than paste straight from the can. However, this subtle change is virtually unnoticeable once the paste is incorporated into a cooked dish. The concentrated tomato flavour, which is the main reason for using it, remains intact and robust.
Why Not Just Freeze the Whole Can?
You might wonder why you can’t just stick the entire opened can or tube in the freezer. Firstly, freezing food in metal cans is generally not recommended. Cans aren’t typically designed for freezing temperatures, the contents can expand potentially damaging the can or seal, and metal can sometimes impart a flavour. Secondly, and more practically, you’d end up with a solid block of tomato paste that’s incredibly difficult to chip away at when you only need a small amount. The whole point of portioning beforehand is convenience – having those ready-to-use amounts makes the entire process worthwhile.
Freezing leftover tomato paste is a simple kitchen hack that pays dividends. It saves food, saves money, and streamlines your cooking process. Whether you choose the ice cube tray method or the parchment paper dollop approach, taking those few extra minutes to portion and freeze your leftovers means you’ll always have that burst of concentrated tomato flavour ready whenever a recipe calls for it. Say goodbye to fuzzy cans and hello to effortless flavour!
