Preserve and save: Innovative ways to extend tomato puree life
Tomato puree is a common ingredient in many dishes. However, you don't always use the entire jar, which can end up forgotten in the refrigerator. Instead of wasting the product, try this clever trick to preserve it longer.
Tomato paste is usually sold in jars. While you might use the full portion for recipes like stuffed cabbage rolls or pasta sauce, many dishes require only a small amount. Additionally, buying larger packages often means lower prices per kilogram, so many people choose to save money this way. However, those savings can be wasted if the opened jar goes into the fridge and spoils. However, ice cube trays make it easy to prevent food waste.
Can you freeze tomato puree?
Freezing is one of the most popular methods for storing food, and it works well for leftover tomato puree. Freezing helps retain most of the vitamins and minerals found in tomatoes.
Instead of buying small packages of puree, you can prepare a larger amount and freeze it, which is more economical.
Freezing tomato paste
It's best to freeze the paste in small portions, allowing you to easily extract the right amount as needed. Ice cube trays are handy for this. One cube is roughly equivalent to a teaspoon.
Pour the puree into the trays, smoothing the surface if needed. Label the tray or write the freezing date on it with a waterproof marker. Once that's done, place the tray in the freezer, and you're all set.
How to defrost puree?
If you're adding puree to a hot dish, like a sauce or soup, you don't need to defrost it; the heat from cooking will do the trick. However, defrosting is necessary if you're adding the tomato mix to a cold dish.
Take the tray out of the freezer, remove the needed portion, and place it in a bowl. Then, if you're in a hurry, you can either wait for it to thaw or gently heat it.
Seal the jar with oil
But what should you do when there's no more room in the freezer? Pour a little oil or olive oil onto the puree so that the fat covers its surface. Then, seal the jar and put it in the fridge. This creates a protective layer that prevents rapid bacterial growth. Puree stored this way can last about 4-5 weeks.
