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Have you ever had half a can of tomato paste go to waste because you only needed a tablespoon or so for the recipe you were whipping up? Of course you have. We all have. You put it back in the refrigerator thinking, “oh I’ll just use it for something else,” But you don’t. You don’t use it for something else. It gets gross and then you just toss it. Right? Well … not anymore.
Here’s the thing, tomato paste is actually a super valuable pantry staple, even though you can get it super cheap. It offers a depth of flavor to all sorts of dishes and shouldn’t just get tossed aside like it’s not important. It’s important! Check out these 5 ways to get the most from your next can of tomato paste.
- Freeze it! No need to use the entire can at once, especially if it won’t work for whatever you’ve got planned for the week. But it freezes really well! Freeze it in 1 or 2 tablespoon portions so you can grab what you need, when you need it. No more waste!
- Create a marinade. Tomato paste gets overlooked as a marinade but it shouldn’t. Combine a little bit with some of your favorite spices and use it to season a cut of beef.
- On a similar note, use it to make a vinaigrette! Whisk a little bit together with oil, vinegar, and fresh herbs. It’ll add a little sweetness and brightness to your summer veggies.
- Make your own Bloody Mary mix. Combine tomato paste, Worcestershire, horseradish, black pepper, ginger, and a little Tabasco for a way higher quality Bloody Mary than you’d get from buying a mix at the grocery store.
- Add it to store bought sauce. Yep, you heard me right. We can’t always find the time to make marinara sauce from scratch at home, but we CAN always find the time to make the store bought stuff taste homemade. And that’s by adding a little tomato paste to it. You can thank me later.
What do you think? Will you try any of these ideas?
Rebecca McKinney
I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.
So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!
Eat well & travel often,
Becky McKinney
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