After I made the Italian White Bean, Potato and Kale Soup last night, I found myself with most of a can of tomato paste remaining. I usually scoop the leftover paste into a jar and then store it in the freezer until I need it again. This time, as I was getting ready to put it away, I remembered a handy tip that my friend Donna shared last year.
Line a baking tray with parchment paper. Scoop the tomato paste onto the parchment in tablespoon size portions. Place in the freezer until solid. This should take about 3 hours, or overnight if you are like me and you forget it is in there.
Once the tomato paste is frozen, transfer it to a freezer bag. This will keep in the freezer for at least 6 months. You can add the frozen tomato paste directly into your recipes and it will quickly thaw and and work the same as fresh or canned tomato paste. Enjoy!
ONE YEAR AGO TODAY: Italian Tomato Stew with Fennel, Mushrooms and Spinach
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