Homemade tomato paste is an entirely different — and utterly more delicious — beast than the kind you can buy at the supermarket. It takes about a day to make (happily, much of that work is hands off), and in the end, you'll have enough tomato paste to last you through several cooking projects. In my book, homemade is worth the effort, every time.
Here are instructions for How to Freeze Fresh Basil, a method I've used for more than 20 years. The frozen basil is great all winter in soup, stew, and pasta sauce, and this post has links to some recipes ideas to use your frozen basil. [found on KalynsKitchen.com]