Most recipes for pasta sauce and chili call for only a couple of tablespoons of tomato paste. If your paste comes in a tube, leftovers aren’t a problem. But if it’s in a can, don’t toss the remainder or let it dry out in the refrigerator. Instead, freeze it in tablespoon-size portions in an ice-cube tray. Once they’re solid, transfer the cubes to a plastic freezer bag. Later add them directly to recipes—no need to thaw. Try this with chipotles in adobo and pesto, too.
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