Tomato paste is a versatile, cheap pantry staple. Here's what to do with it.
, but it’s also easier to keep in the fridge without fear of oxidization since you’ll probably only be using a spoonful or two at a time. They’re also harder to find in the supermarkets around me, because we don’t live in an ideal world, so I have also picked up cans now and then.
The key for storing tomato paste in a can is that, once you open it, the best practice is to scoop it all out and transfer it to another container. Left to its own devices, in an open can in the fridge, the tomato paste will turn black from oxidation and form mold fairly quickly. The best way to save it is to dollop the paste into servings on a sheet pan—I usually go for a tablespoon—and put the sheet pan in the freezer for the paste to firm up.
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