Freeze it in portions, of course.
Start out by taking the can of tomato paste and putting the whole thing in the freezer for an hour or so. Grab some wax paper, a can opener and a sharp knife.
Take the can out of the freezer and use the opener to open both ends of the can. Push the paste out of the can from one end. (You may need to run a little hot water over the can to loosen the paste up a bit, but it should push out.) I wanted to have freeze the paste in tablespoon sized portions, so I needed to score the paste to figure out my 12 slices. Run the knife under hot water if you need to, and slice the paste into disks. Work on top of the wax paper because a) it makes the disks easier to freeze; and, b) tomato paste stains cutting boards.
Return the disks to the freezer to fully harden, then pop them into a baggie.
Now it's easy for me to just grab the amount of tomato paste that I need for sauces, etc and I don't waste food.
Do you have any tips on storing food when you just need a little bit?
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