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My aunt told me to freeze leftover tomato paste in ice cube trays
She swore by it for years but I thought it was silly. Last month I had half a can of paste and decided to try it. Now I have 6 little cubes in a bag in my freezer. Used one for a chili last week and it worked perfect. No more throwing away half-used cans or buying tiny tubes for triple the price. Does anyone else do this or have other tricks for saving small amounts of ingredients?
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cora_ramirez5mo ago
Yes that trick is genius, I do it with pesto too.
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kelly_miller805mo ago
Wait but doesn't pesto already have a ton of oil and salt in it though... I tried freezing pesto once and it turned all weird and watery when it thawed out, like the oil separated from everything else. I usually just make fresh pesto every couple weeks and keep it in the fridge with a thin layer of olive oil on top. Maybe if you're using the storebought stuff it's more stable, but homemade pesto seems too fragile for freezing tricks.
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ward.mason5mo ago
Hold up, wait. Pesto? In ice cube trays? That's blowing my mind a little bit. I've always just made it fresh and used it within a week, or accepted that half the jar would go moldy. Never once considered freezing it like that. Does it actually come out tasting okay or does the basil get all weird after being frozen? I'm kinda curious to try this now, but also a little scared to waste good pesto on an experiment.
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