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Tips & Tricks

Can you freeze tomato paste?

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Can you freeze tomato paste? Yes, it’s a great way to make sure you use every drop in a jar. Freeze in Tablespoon portions on parchment paper. Then move the frozen paste to a freezer safe container.

Text overlay: Never throw away tomato paste again. Hand holding frozen tomato paste.

Opening a jar of tomato paste can feel a bit like a Chopped-style challenge. How many uses for this tomato paste can I think of before it goes moldy and I have to throw it away?

I tend to pay a little more for my tomato paste, opting for a glass jar over a can, so that there are no BPA lining worries. Granted, it’s not an enormous expense. But it’s still enough that I’d rather not waste food.

I’ll add the paste to marinades, soups, and chili. But most of the time in the battle of the tomato paste, I lose.

The glass is recycled and the tomato paste goes down the drain…

So after I made creamy vegan tomato soup, I decided to use one of the tomato paste solutions I’d heard over the years by freezing it. It’s something I’d thought about doing before. But it always sounded like it would take too much time.

Parchment paper with dollops of tomato paste. Tomato paste jar with measuring spoon.

I was totally wrong! In terms of active time, it took only minutes.

I made some room in the freezer. Then I lined a baking sheet with parchment paper.

With a measuring spoon, I doled out tomato paste in tablespoon-sized dollops like red tomato-y cookies. I then popped the sheet into the freezer until the paste patties were solid.

Once they were completely frozen separately, I just moved the solid tomato paste patties into a glass container. I marked the outside of the glass with a black permanent marker, so that I’d know what was inside.

(After I’ve used all of the tomato paste, the marker easily comes off glass with a scratcher pad.)

Glass pyrex container with frozen tomato paste in Tablespoons.

Now when tomato paste is needed in a recipe I have some options. I can thaw a tablespoon ahead of time to use as one normally would.

If making a chili or soup, the frozen tomato paste can simply be added to the pot to melt in the hot liquid.  Or if it’s a blended soup (and your blender handles frozen things well), I can just put them straight into the blender with the other ingredients.

I recently made another batch of tomato soup. And it was so handy to simply pull a couple of tablespoons of tomato paste from the freezer.

I like knowing that I always have tomato paste at the ready without having to worry about it meeting a furry, moldy demise before I can use it.

Frozen tomato paste in Pyrex container.

What are your favorite techniques for minimizing food waste?

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Posted On: March 18, 2014
Comment: Leave a Comment

Comments

  1. Andrea says

    March 18, 2014 at 4:24 pm

    I do this with canned pumpkin for my dog, and with chipotle in adobo sauce, but have never thought of doing it with tomato paste. Great idea! For the pumpkin, I freeze it in an ice cube tray then transfer the cubes to a container for storage in the freezer.

    Reply
    • Cadry says

      March 20, 2014 at 8:34 am

      That’s such a good idea to do this with chipotles in adobo. I’ve frozen the remainder of a can before (in a different container obviously), but I didn’t separate it out like this. After I thawed all of it once, I didn’t want to re-freeze. So I was immediately in the same predicament. I’ll have to separate it into individual portions next time!

      Reply
  2. jill332 says

    March 18, 2014 at 4:53 pm

    This is such a great idea! This happens to me all the time…I use a tablespoon or two for a recipe and that’s it. But my husband LOVES anything tomato-ey….he eats the rest of the can straight up! I like the freezing idea a lot. Thanks!

    Reply
    • Cadry says

      March 20, 2014 at 8:36 am

      Ha! That’s awesome that your husband loves tomato paste that much that he’ll just eat it with a spoon. That’s the way I am with sauerkraut. Who needs anything else with it? 🙂

      Well, if you can get your husband to part with it sometime in the future, you’ll have to try freezing it! Who knows? Maybe he’d like a tomato-y popsicle? 😉

      Reply
  3. Hannah says

    March 18, 2014 at 4:54 pm

    I totally do this! It’s a tiny task that makes me feel super productive.

    Reply
    • Cadry says

      March 20, 2014 at 8:37 am

      I love tasks like that! It gives a feeling of accomplishment to do these little 2-3 minute things that save money & energy down the road.

      Reply
  4. Herbivore Triathlete says

    March 18, 2014 at 6:15 pm

    I love this tip! I never would have thought to freeze tomato paste this way but it is sheer genius! I too am always trying to use up tomato paste before it goes moldy, even with the tiny little cans. Thank you Cadry! I will never have moldy tomato paste again.

    Reply
    • Cadry says

      March 20, 2014 at 8:38 am

      Excellent! Glad to hear it! It’s always such a bummer when you need a tablespoon of tomato paste, and then you open the refrigerator to find a practically full container that also has mold inside. No more! 🙂

      Reply
  5. Allison says

    March 18, 2014 at 6:16 pm

    I do that too, but I freeze it in an ice cube tray so I don’t need to clear as much space in the freezer. Also, if I have leftover chipotle peppers in adobo sauce I blend it up in the Vitamix, then freeze it in the ice cube tray as well.

    Reply
    • Cadry says

      March 20, 2014 at 8:39 am

      Good thinking on the ice cube trays, Allison!

      I’m going to start doing that with the chipotle peppers in adobo. I love the flavor they impart, but it’s another thing that I usually can’t get through right away.

      Reply
  6. Leah says

    March 18, 2014 at 6:33 pm

    This is GENIUS! I have thrown away so much tomato paste over the years, after recipes will call for say, 1 tablespoon of it. But those were the days before I knew about BPA lining, so the cost wasn’t such a big deal. Now when I splurge on the glass jar, it’s a LOT more money. Thanks for the tip!!

    Reply
    • Cadry says

      March 20, 2014 at 8:42 am

      I agree, at just a tablespoon at a time, it’s hard to get through a jar very quickly. I hope this method works out for you! 🙂

      Reply
  7. kalecrusaders says

    March 18, 2014 at 7:07 pm

    I hate wasting tomato paste too! I buy glass jars of tomato paste and freeze the entire jar once I open it. When I need tomato paste I place the jar on the counter for a few minutes to let it defrost a little before digging in.

    Reply
    • Cadry says

      March 20, 2014 at 9:25 am

      Oh, that’s an interesting idea! Thanks for sharing!

      Reply
  8. Laura says

    March 18, 2014 at 7:49 pm

    Thanks for this idea … tomato paste is one of the things I rarely use up in time either. I love to juice lemons, limes and oranges when they are on sale, freeze the juices in ice cube trays, and then put the cubes in freezer bags or containers as you did with the paste. I then always have flavor cubes for salad dressings, sauces, sauteing, smoothies, or just to add to sparkling water … and no more moldy citrus to toss.

    Reply
    • Cadry says

      March 20, 2014 at 9:26 am

      Oh, what a good idea! I imagine that’s wonderful to have in the summer too for adding to a big pitcher of water.

      Reply
  9. Shell says

    March 19, 2014 at 7:59 am

    What a great idea! Thank you for all of your helpful hints. Because of you, we always have a stash of sliced bananas in the freezer.

    Reply
    • Cadry says

      March 20, 2014 at 9:27 am

      Excellent! My goal is for you to have a freezer full of the most random things ever. 😉

      Reply
  10. Ashley F. says

    March 19, 2014 at 8:34 am

    Um – this is genius! I love little tips like this – I always end up wasting tomato paste.

    Reply
    • Cadry says

      March 20, 2014 at 9:28 am

      Yay! I’m glad it was useful!

      Reply
  11. Bobbie {the vegan crew} says

    March 19, 2014 at 9:20 am

    This is awesome. I started freezing tomato paste last year because I was frustrated that I kept tossing so much of it, but I always separated it into tiny storage containers — I love the idea of dropping tablespoons of it onto parchment paper, freezing, and then storing them all together in one container. So much simpler than my method! Thanks for the tip!

    Reply
    • Cadry says

      March 20, 2014 at 9:31 am

      Great! I’m glad it was helpful, Bobbie!

      Reply
  12. acookinthemaking says

    March 19, 2014 at 11:50 am

    I only started doing this recently but it’s already made such a difference in my mental health–I just HATE to waste food! Since I have very little room in my freezer I actually do my tomato paste by lining an ice cube tray with plastic wrap and then dropping it by the tablespoon-full into each compartment. Once they’re frozen I just pull the “cubes” out and place them in a baggie or jar and retrieve them when I need them.

    Reply
    • Cadry says

      March 20, 2014 at 9:34 am

      I couldn’t agree more! I hate wasting food. If I even just have a couple of spoonfuls of something left – like soup, salad, grains, or whatever – I’ll still put it back in the fridge for later. And you know, I’m always happy to have those couple of bites of something when I’m making dinner and hunger is making it hard to concentrate. Sometimes just a bite or two takes the edge off of waiting for dinner.

      Good call on the ice cube tray! Thanks for the idea!

      Reply
  13. An Unrefined Vegan says

    March 19, 2014 at 3:06 pm

    Great idea…which never occurred to me! I’ve thrown out many partially-used cans of tomato paste.

    Reply
    • Cadry says

      March 20, 2014 at 9:35 am

      Thanks, Annie!

      Reply
  14. Randi (laughfrodisiac) says

    March 19, 2014 at 7:18 pm

    So smart. I have a can in the fridge it might be too late for. I take care of leftovers so well…but when it comes to tomato paste it’s like I can’t even deal with it.

    Reply
    • Cadry says

      March 20, 2014 at 9:37 am

      I always try to be really cognizant about leftovers too, because I hate wasting food. Unfortunately, sometimes sauces and pastes have a way of sneaking through. Or I’ll wonder, “How long have I had this curry paste? How long can it last?”

      Reply
  15. Richa says

    March 20, 2014 at 2:39 pm

    super cool! i just did this with chipotle peppers in adobo sauce!

    Reply
    • Cadry says

      March 23, 2014 at 4:47 pm

      A few others have mentioned doing this with chipotles in adobo. I love that idea! I’m definitely going to do that the next time I open a can.

      Reply
  16. Lisa | Je suis alimentageuse says

    March 24, 2014 at 10:19 pm

    This is such a good idea. I always lose the battle. But now I will win haha.

    Reply
    • Cadry says

      March 28, 2014 at 12:52 pm

      Take that, Tomato Paste! It will never see this defeat coming! 😉

      Reply
  17. Heather says

    March 29, 2014 at 6:33 pm

    I do the very same with pesto and chipotles in adobo best trick I learned a few years back!

    Reply
    • Cadry says

      April 2, 2014 at 5:31 pm

      I’ve frozen pesto before but never chipotles in adobo. I’m totally doing that the next time I open a can of them, and then I won’t have to worry if the remaining ones in the refrigerator are still good or not.

      Reply

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Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food blog featuring comfort food classics. Most recipes are ready in about 30 minutes.

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