Most recipes call for only a small portion of tomato paste — you use a tablespoon or two, and the rest invariably goes to waste. To save the remainder: Carefully open both ends of the can with a can opener. Remove one metal end, and discard it. Leave the other in place. Wrap the entire can in plastic wrap, and freeze overnight. The next day, use the metal end to push the frozen paste out the open end. Discard can, tightly rewrap unused portion, and store in freezer up to 3 months, slicing off just as much as you need each time you cook … Thanks to another wonderful tip that sure will be used in our kitchen often, to Martha Stewart.com
Jen S says
Similar to freezing broth in ice cube trays to be used for later. I like it! Could even pre-slice I suppose into 1 tablespoon sizes and then just pull out the number of slices you need each time.