For a lot of time, I have hated recipes that need tomato paste. Why? Since they never require more than 1-2 tablespoons of it. The smallest can I’ve seen is 6 ounces, and practically the most of the time the additional tomato paste ends up in the trash.
I truly detest throwing out food. Like truly have a big issue with it. When we had chickens, I was less stressed over it because any food scraps were a yummy treat for the chickens.
Anyway, we don’t have chickens anymore so I must be careful about not throwing out food. We eat our scraps. We use the entirety of our food. However, that tomato paste. It has been the worst thing for me for a long time.
Rather than grumbling about how inefficient tomato paste is, I chose to attempt to make sense of an answer. What’s more, an answer I found!
If you’re perusing this article, at that point you’ve most likely been disappointed with tomato glue as well. I have you secured! You’ll never squander tomato glue again in the wake of following this basic instructional exercise.
How To Freeze Tomato Paste For Less Waste
Figure out how to freeze tomato glue so you don’t burn through it each time you make a formula that requires a limited quantity.
Supplies
- 1 can tomato paste (or more) I strongly suggest using natural tomato items
- Apparatuses
- Preparing sheet (that will fit in your cooler)
- Silicone baking mat
- Tablespoon
- Freezer safe bricklayer container or other stockpiling holder
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