Tips for Tuesday
I was cooking the other day and I needed two tablespoons of tomato paste. Of course, all I had was a 16 ounce can. Don't you hate it when that happens? I mentioned this to a friend at the gym and she said she feels bad about wasting a whole can when just a little is needed.
Who said anything about waste?
This is one of those things I've been doing so long that it never occurred to me that other people don't know about it. Whenever I have contents from a can left over, I freeze the remainder in small quantities to be used later. In the case of the tomato paste, I used an ice cube tray.
I filled the tray with the leftover tomato paste. I measured water in one section and discovered each cube is about one tablespoon.
I put it into the freezer until frozen, then removed the tomato paste cubes like I would ice cubes.
Finally, I placed them in a freezer bag and put them back in the freezer. Now the next time I need tomato paste, I'll just take one cube out for each tablespoon needed. Viola! No waste!
I do the same thing with leftover chicken broth. I use a cupcake tin to freeze this. To remove them after they're frozen, I set it on the counter just until they become loose around the edges. Each "cake" is just shy of 1/2 cup, so when I need some, I know how much I have.
I also freeze extra onions and peppers this way. I love having them chopped up in the freezer and ready to go at a moment's notice.
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