The quantity of tomato paste in my recipes typically will not require the entire 6 oz can. Two months ago I tried an experiment. After one tablespoon of paste was used I scraped down the inside of the can fairly well and sprayed with enough Starsan to form a thin layer of the solution. Covered the can with a double layer of plastic wrap held on with a rubber band. No mold yet.
Measure remaining out into 1 tablespoon portions and wrap in plastic wrap. Then into a ziploc and freeze.
I used to always run into this problem. Sometimes I’d freeze it but then I’d forget it was in there and open another can.
My wife bought some dehydrated tomato powder like this:
http://amzn.to/16C0mC7
It really works great and is super convenient.
Does it work well as a thickener?
Get Amore tomato paste in a tube. Fantastic flavor and easy to use and store.
+1 when I get tomato paste I get the stuff in a tube. don’t know if it’s Amore but it lasts for ever that way (or until I use it up) most of the time though I just boil down the liquid from the can of tomatoes until it’s pasty. (or use a little ketchup shhhh)
+1 I used this for quite awhile. Tastes much better than the canned. Trader Joe’s now sells something similar, which is pretty good and cheaper.
I have used the Amore but am using the Trader Joes currently. Much cheaper.
Is this thread about Chelada Clone?
Seems to work pretty good. I used to reconstitute it into tomato paste form and then add it, but now I just add the powder and adjust the other liquid content if necessary
That’s not a bad price for the powder. What I do is dehydrate surplus tomatoes and then use the spice-grinder as needed. Cherry tomatoes make great powder.
Princepe Borghese is the best drying variety I’ve run across.