Every recipe calls for one tablespoon of tomato paste. The can contains about twelve tablespoons. For years I would use one spoonful, put the can in the fridge, and find it covered in mold two weeks later. The guilt was compounding. The solution was so simple I felt stupid for not thinking of it sooner.

Freeze It in Tablespoon Portions

Line a small plate or baking sheet with parchment paper. Scoop tablespoon-sized portions of tomato paste onto it. Freeze for two hours until solid. Transfer the frozen pucks to a ziplock bag. Now when a recipe calls for a tablespoon of tomato paste, you grab one puck from the freezer and drop it directly into the pan. It thaws in about thirty seconds.

The Ice Cube Tray Method

If you have a spare ice cube tray, spoon tomato paste into the compartments. Each cube is about a tablespoon. Freeze, pop out, store in a bag. Label the bag — frozen tomato paste cubes look alarmingly similar to frozen chili cubes and guessing wrong ruins a smoothie.

Oil-Preserved (For the Fridge)

If you will use the paste within two weeks, transfer it to a small jar, smooth the top flat, and pour a thin layer of olive oil over it. The oil seals out air and prevents mold. Scoop out what you need and re-level the oil. This works for pesto and harissa too.

Cook It First

Tomato paste tastes better when it has been cooked. Sauté the whole can in a pan with a little oil until it darkens from bright red to brick red — about five minutes. Then freeze or jar it. Pre-cooked tomato paste adds depth to any dish instantly without the five-minute sauté step. I do this once a month with a whole can and always have caramelized tomato paste ready.

I have not thrown away a partial can of tomato paste in two years. The freezer pucks take up almost no space and pay for themselves in not-wasting-food guilt.