This is an open letter of thanks to whomever realized the potential of packaging tomato paste in toothpaste-like tubes with screw-on caps: Thank you—thank you—for preventing the crusting over of many tiny, half-empty cans of tomato paste, hastily covered in a scrap of plastic wrap and secured with a rubber band.
But since the toothpaste tubes can be harder to find, my pantry (and, I bet, yours too) still has a stash of the little cans. Here are a few ideas for using up any leftover tomato paste, to keep your fridge free of the crusty stragglers:
- Make pizza! And use your tomato paste, loosened with a bit of water and olive oil (and spiced to your liking) in place of tomato sauce.
- Or make a batch of roasted nuts that taste like pizza.
- Whisk some into the water or broth you're using to cook grains in.
- Whip a spoonful or two into homemade hummus, or go for spicy, white bean-based Kickass Dip (the name of which keeps its promise).
- Blend it with yogurt and spices (like za'atar and smoked paprika) and use as a marinade for chicken—or, if the yogurt is thick, as a dip for crudités.
- Take advantage of a rainy day and use the paste to add intensity to a fresh tomato soup. (Serve it with grilled cheese, of course.)
- Make a tomato-y vinaigrette by adding a dab of paste to your go-to recipe. Especially good on a corn salad. (Like this one!)
- Use it in a sweet and sour eggplant caponata.
We originally ran this story July 12, 2016. We're bringing it back in honor of Tomato Week!
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How do you use up the second half of the can? Share your tips and ideas in the comments.
Written by: Caroline Lange
Popular on Food52
14 Comments
j7n
May 16, 2021
Ground meat, savory grain porridge, fermented cabbage and pasta can accept a glutamate flavor or red colorant. Dilute it 1:4, add salt and drink as a tomato juice with food. I drink stock cube solutions with a small amount of paste and sour cream to make them milder. A closed jar by the back side of the fridge might keep for a month without mold. The most cost-effective paste here comes in 500g glass jars. I don't care about delicacies of recipies, eat whatever I have got, and am surprised that using tomato paste is an issue with other people (who may have large bottles of ketchup).
Jan W.
August 22, 2016
Strangely I have become sort of a tomato paste snob. I have discovered the glorious power of tomato paste in making pizza sauce to amatriciana to making homemade flavored pasta, and I really can't go back to using the little cans anymore. I now exclusively use Mutti's double concentrated tomato paste tube for most applications and their triple-concentrated (apparently the only place you can get it is Eataly) paste for pizza sauce. Amore is typically my backup in case I run out (yes, I use tomato paste, garlic paste, and anchovy paste in tubes frequently enough to run out). It's also fantastic in getting a nice fond for beef and rabbit braises - I tried letting some paste char a bit with the fond on the bottom of the pan after searing the meat and then deglazing...it's really a big boost in flavor.
However, despite transcending the can, I am ecstatic to see yet more uses for this amazing product.
However, despite transcending the can, I am ecstatic to see yet more uses for this amazing product.
sammy
August 22, 2016
srsly those tooth-tomato-paste tubes are a lifesaver. Honorable mention goes to gochujang in a tube.
Nellie
August 22, 2016
Freezes beautifully. I just divide into Tbls on plastic wrap and defrost as needed.
witloof
August 22, 2016
This recipe is great:
https://food52.com/blog/6116-better-than-creamed-spinach
https://food52.com/blog/6116-better-than-creamed-spinach
al W.
July 12, 2016
Best way to use all your tomato paste is buy the stuff in a tube
AntoniaJames
July 13, 2016
Agree. And if it's not convenient to buy on a regular basis, stock up because it keeps forever in the coldest place in your fridge. (I keep it in the back of my meat drawer.) ;o)
Judy S.
July 12, 2016
Put my extra in a snack size Baggie and throw it in the freezer. When I need some I just snap off a piece. Easy as can be.
PHIL
July 12, 2016
yes, forgot the adobo cans too they last forever frozen, also, chimichurri. freezes well. wax paper is a good idea for the thicker stuff. one of these days I will label the bags so I stop putting frozen beef broth instead of coffee cubes in my iced coffee
Alicia M.
July 12, 2016
I do the same as Phil, except I just spoon it onto some wax paper in TB servings because I no longer have an ice cube tray around. I do this with chipotle peppers in adobo (puree first) and just about any other sauce I usually only need a couple TBs of for a recipe. Just pop them into a container with a label and use for months.
PHIL
July 12, 2016
Good ideas especially with all the talk about wasted food in the news. I usually freeze it in an ice cube tray then I have it whenever I need it for a quick addition to whatever I might be making. I do the same with leftover broth, pesto, ginger etc...
Rachel
July 12, 2016
Phil, I came down here to say almost the exact same thing. I always buy a big can and freeze the leftovers in plops on a piece of waxed paper. Once the plops are solid, I put them in a freezer baggie and use as needed.
702551
July 12, 2016
Yup. If you have a small amount left in a can, just freeze the can.
Absolutely no reason to find ways to use leftover tomato paste when it freezes so well.
Absolutely no reason to find ways to use leftover tomato paste when it freezes so well.
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