The Problem
The “Half-Can” Mold Trap Almost every recipe calls for exactly one or two tablespoons of tomato paste, leaving you with a nearly full can. We usually cover it with foil and stick it in the back of the fridge, only to find it covered in fuzzy mold a week later. It feels wasteful to throw away 80% of the product every time you make a sauce.
The Tip
The Silicone Dollop Freeze Stop keeping the can in the fridge. Instead, scoop the remaining paste into tablespoon-sized dollops onto a plate or into a silicone ice cube tray. Freeze them until solid, then pop the “tomato pucks” into a freezer bag. The next time a recipe calls for a tablespoon of paste, just drop a frozen puck directly into your pan—it will melt in seconds!
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The Science
Water Activity and Oxidation Tomato paste is highly concentrated, but once the can is opened, it is exposed to oxygen and airborne mold spores. Because it has a relatively high “water activity” level, it becomes a perfect breeding ground for spoilage. Freezing drops the temperature below the point where microbial growth is possible and stops the oxidation that turns the paste from bright red to a dull, metallic brown.
The Tool
Silicone Small-Portion Trays
The PrettyCare Silicone Baking Mat, 3 Pack is perfect for this. The flexible silicone makes it incredibly easy to “pop” out the frozen paste without needing to defrost the whole tray.
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