Shoutout to the guy who told me to freeze my leftover tomato paste

I used to waste so much tomato paste because recipes only call for a spoonful or two. Last month I finally listened to a comment on a budget cooking thread and started freezing it in tablespoon portions on a baking sheet. Once they're solid I pop them into a freezer bag and they last for months. It sounds so simple but I probably threw away like $15 worth of tomato paste over the past year. Has anyone else found a trick like this for other ingredients that always go bad?

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thea1433mo ago

Honestly that tomato paste trick is a lifesaver. I started doing the same thing with fresh herbs like cilantro and parsley. Chop them up, pack them into an ice cube tray with a little olive oil or water, and boom you've got flavor cubes for soups and stews for months. Also ngl ginger freezes really well whole just toss it in a bag and grate it frozen it's way easier than peeling fresh.

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juliagonzalez3mo ago

Shook me to my core that you can just freeze ginger whole and grate it frozen. I've been buying that little jar of pre-minced ginger like a chump for years. Definitely trying this next time I make stir fry, thanks for the tip.

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