"Every recipe seems to only call for a single spoonful or two of tomato paste. Too thick to pour, too concentrated to use up fast, too easy to forget behind the yogurt - the rest of the can usually just ends up mouldering in the fridge, oxidized and wasted before you can use it. An opened can of tomato paste will spoil within a week in the fridge - its deep brick-red color becoming dull as it oxidizes and eventually molds."
"The freezer doesn't have to be a mysterious cave of stale ice cream or a graveyard of frozen pizza. With a little strategic planning, it can be a second pantry, where ingredients wait at their peak instead of spoiling in the fridge. Freezing tomato paste like this works for the same reason why freezing works to preserve almost anything - because it seriously slows down oxidation, the same chemical process that dulls color and flavor in opened cans."
An opened can of tomato paste spoils within a week in the fridge as it oxidizes, dulling color and developing mold. Exposure to air accelerates spoilage and imparts a metallic tang. Portion unused paste into tablespoon mounds on a parchment-lined sheet or into an ice cube tray, freeze until solid, then store cubes in a labeled freezer bag or clean container. Each frozen cube equals about one tablespoon and melts quickly when added to hot soups, stews, or braises without thawing. Freezing slows oxidation and preserves the natural flavors of concentrated canned condiments like tomato purée and chipotle paste.
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