Tip about Tomato Paste

[2littleprincesses]

This is a really old tip, I've known about it for years, but I'm surprised at how many people don't know about it.

I recently did a cooking class and the instructor told the class to turn the bottle of tomato paste upside down in the fridge. The paste forms a seal at the top, the air doesn't get in and the paste doesn't get mouldy.

No one else in the class knew this, so I thought I'd share it for any others who don't know about it.

[Mummabear]

Awesome - thanks for sharing. I got so sick of throwing out tomato paste that I started buying the box of single serve sachets, but that's the expensive way of doing it.

Cheers :thumbsup:

[2littleprincesses]

A lot of people do.

I'm glad I've helped

[creativewarrior]

you can also freeze tomato paste in ice cube trays and have perfect tablespoon sizes ready for any dish :)

[Valosgirls]

What a fabulous tip!! I have thrown out so much money in tomato paste because of that blasted mold that forms! The freezing idea is great too:)

[mum33]

i also heard pouring a thin layer of olive (or maybe vegetable) oil on the top also keeps mould away. but we dont buy tomato paste so i never knew the tip about turning it upside down anyways so thanks...

[ladybug]

I pour some vegetable oil on top of it. It works the same way. Keeps the paste away from air. :-)

Cheers

[creativewarrior]

i freeze heaps of stuff now - mashed vegies in icecubetrays for amber and parboiled vegies for us so dinners are quicker, even make my own sausage rolls - freezers rock!
we even buy meat in bulk from a farm so shopping time is so quicker and there is always food around - i love my freezer - god what i housewife i turned into!!!!!! NOOOOOoooo :eek:

[angel_one]

wow, i've never even seen mould on tomato paste - humm must go thru it to quick!

[pestiferous]

you can also freeze tomato paste in ice cube trays and have perfect tablespoon sizes ready for any dish :)

another good icetray trick is to melt a little butter adding plain flour to a thin paste.

freeze in ice cube trays and use one or two cubes instead of adding flour /or flour water mix directly to pot when thickening.

soups, sauces etc thicken immediately so you can add at the last second without that 'floury' taste you get if you thicken too late / quickly or add too much.

[BlessedWithBlue]

We do that too:thumbsup: We've never had tomato paste go mouldy!!!

[Illusional]

*pokes head in *
Im not one to destroy the theory - seeing as I did believe it up until now...BUT

Ive just had a jar go mouldy on me - and it was upside down in the fridge(for two months) ..
so now Im going back to the old - 'buy small containers and freeze the left overs in ice-cube trays (like someone else said)

[Mamaduke]

I've always used the olive oil trick and it's never gone mouldy on me.

[Becbabe]

Wow great tips - I'll be trying that butter & flour trick pestiferous, I always seem to be trying to thicken stews etc at the last minute!!