After I made the Italian White Bean, Potato and Kale Soup last night, I found myself with most of a can of tomato paste remaining. I usually scoop the leftover paste into a jar and then store it in the freezer until I need it again. This time, as I was getting ready to put it away, I remembered a handy tip that my friend Donna shared last year.
Line a baking tray with parchment paper. Scoop the tomato paste onto the parchment in tablespoon size portions. Place in the freezer until solid. This should take about 3 hours, or overnight if you are like me and you forget it is in there.
Once the tomato paste is frozen, transfer it to a freezer bag. This will keep in the freezer for at least 6 months. You can add the frozen tomato paste directly into your recipes and it will quickly thaw and and work the same as fresh or canned tomato paste. Enjoy!