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Tomato Paste: How long does it last in the fridge once opened from a can? (I transfered it to a glass airtight container.)

asked by Cuoca Marchisio over 5 years ago
13 answers 59351 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 5 years ago

I've left it there like that and used it successfully after a couple of weeks. My biggest problem with little jars of anything in the fridge is losing them, and then finding them months later with mold growing on top like a scared cat. I've pretty much converted totally to the tubed tomato paste for that reason. It seems to keep longer, and there's no need to transfer containers.

80cc9648 9cfe 4049 92f3 f6fef0f3a439  fb avatar
added over 5 years ago

indefinately. several weeks at least. You can cover with a layer of olive oil to prevent oxidation and then tightly seal.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I would only keep it 5 days.I suppose it could last longer, but I get the heebie jeebies about mold growing before I can visually detect it.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I was thinking about this today, too! I made homemade pizza the other day and only used 1/2 a can. I'm happy to know I can make more pizza this weekend and it will still be safe!

C0d1f1de 4134 43ba 9510 1d7a8caa31f3  scan0004
added over 5 years ago

It put it in the freezer, in the glass jar it comes in. If you have a tin, transfer to glass -- don't want those off tastes and can linings in your food next time.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added over 5 years ago

I've gone to tubes tomato paste as well because little jars of this and that in my refrigerator seem to multiply in the night. Alternatively, scrape your leftovers into compartments of an ice cube tray. When frozen, pop them out into a ziplock bag. I freeze pesto the same way during the summer.

3cf0cc0b bfe0 4735 b6ad 73fb6d175217  stringio
added over 5 years ago

Put leftover in a ziploc bag, flatten the bag, so that you have a smooth, thin layer of paste. Put bag in freezer, stacking bags as you go. When you need a bit, break a piece off. You won't be able to measure a tbls, but that shouldn't be an issue with such an ingredient as this. These flat, thin bags work beautifully with lots of things, pesto for one example. Gravy to add to soup for another.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Line a small sheet pan with wax paper, and dollop out tablespoonfuls onto it. Put the pan, uncovered, in the freezer until the tomato paste is solid, then peel it off the wax paper, and put into a zip bag. You don't even need to defrost the dollops before use, just toss it, still frozen, into whatever you're making.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added over 5 years ago

I agree with Boulangere about using tubes of tomato paste rather than cans. Mostly, I think that tomato paste is useful in 1 or 2 teaspoon dollops. Tubes are great for that. And they let so little oxygen in that they are good for a long, long time.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

You can buy chipotle paste in a tube here!

http://www.amazon.com/gp...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 4 years ago

Freeze them in mini muffins tins,each one with be 1T....do the same with my Pesto. When frozen just take them out and put into a freezer bag.