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How often does it happen that you buy a jar of tomato paste and manage to use only half, and after a couple of weeks you notice mold in the jar? I used to do this quite often. I try to buy tomato paste with a pure composition, where there is nothing else besides tomatoes, so I can't keep it in the refrigerator for a long time.
I most often use tomato paste for making goulash with meat, sometimes for making borscht. I cook borscht most often the one that I cooked in the summer, it saves a lot of time and energy. A link to the blank recipe for those who are interested will be at the end of the article.
So how do I store tomato paste so it never goes bad?
It's very simple, I use a silicone mold for baking cookies or muffins for this.
I put the paste in the cells and send it to the freezer until it freezes completely. This is very convenient, I know for sure that one teaspoon is included in one cell, so when I need to add tomato paste to any dish, I can always adjust its amount. You can use absolutely any baking dish, since there is now a wide variety on the market for every taste, color and wallet.
After the tomato paste is well frozen, I transfer it from the mold to a plastic bag and send it back to frost.
Thus, I always have the necessary portion of the concentrated tomato on hand without spoiling anything and throwing it into the trash bin.
Read also: Borsch dressing for the winter
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