In all of Cookingdom there are few things more aggravating than having to crack open a can of Tomato Paste
The stuff comes in 6-ounce cans, but recipes only call for one tablespoon. The rest of it sits in the fridge and goes bad, no matter how you try to keep it useable. From what I understand this stuff comes in squeeze tubes in Europe, but that would probably been seen as a Communist plot by one political party or the other if we tried to introduce it in America . . .
This time around, I came up with an idea that I hope will solve the problem. I have a one-tablespoon cookie scoop, so I laid out a sheet of wax paper and then I emptied the can by plopping out recipe sized scoops of tomato paste and putting the entire business in the freezer. Once they were frozen solid, I popped them into a zip-lock, and labeled them.
Now, I can only hope I A) remember I have them next time I need them, and B) find them in the jumble that is the freezer.
thisendoftheswamp 
put them in a Rubbermaid ice cube tray and pop in the freezer. Take out one at a time as you need them. That way they won’t freeze together in a bag. Good for smoothies as well. Genie
Never thought of that! I’ll look to see if I have an extra ice cube tray. Thanks!
I use tomato paste in a tube. It may be a bit more expensive in the short run but not when you calculate the cost of all those cans that went to waste.