No More PARTIALLY USED Cans of Tomato Paste in the Fridge!
Were you aware that a 6 ounce can of tomato paste holds 10 tablespoons of paste? So if your recipe only calls for just a few tablespoons of it, what do you do with the remainder?
In the past, I’d cover the can top with a little piece of plastic wrap and plop it in the fridge. But this isn’t the best idea because acidic foods (such as tomato products) should never be left in a can. If you’ve done this, then you’ve seen the dark grunge that tends to form on the can if you don’t get right back to the product and use it up.
I’ve tossed out a lot of leftover tomato paste because I either forgot about it and it molded or it simply turned that yucky grunge I just mentioned.
This tidbit of my cooking history is an introduction to a smart time- and money-saving tip you may appreciate. If you can relate to this scenario, then here’s what you do going forward: measure the remaining paste out in portions according to the what your recipes call for. Place the amounts on small pieces of plastic and wrap. Label with the amount and freeze these.
For instance, our favorite chili recipe calls for 3 tablespoons of tomato paste. I have a soup recipe that calls for 1 tablespoon of tomato paste. So that’s how I package the remainders.
While it’s true I could just scoop the stuff from its can into a small refrigerator container and freeze the entire glob, it’s just so nice to have pre-measured ingredients on hand. This saves time in the long run, and money too, because now I’m not throwing it out.
I’ll close with a recipe from Better Homes and Gardens for a scrumptious pasta dish. This recipe calls for only 2 tablespoons of tomato paste, so if you feel so inclined, you can put the above tip to work.
Hot giardiniera is one of the key ingredients that makes this one-pot meal unique. And then a generous scoop of pickled veggies and three varieties of cheese add even more spizzaz. While this looks and tastes like it took all afternoon, the simple dinner idea only requires 20 minutes of hands-on time. See what you think:
1 tablespoon extra virgin olive oil
1 red bell pepper seeded and chopped
2 tablespoons tomato paste
1 (14-ounce) can pizza sauce
1 3/4 cups water
1 1/2 teaspoons dried oregano crushed
1/8 teaspoon red bell peppers crushed
1 (8-ounce) package dried bow-tie, rotini, or campenelle pasta
3/4 to 1 cups well-drained, hot giardiniera chop any large pieces
1/2 cup chopped hot and spicy pepperoni
1 cup shredded mozzarella cheese
1 cup shreddedd provolone cheese
3 tablespoons grated Parmesan cheese
Directions:
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In the past, I’d cover the can top with a little piece of plastic wrap and plop it in the fridge. But this isn’t the best idea because acidic foods (such as tomato products) should never be left in a can. If you’ve done this, then you’ve seen the dark grunge that tends to form on the can if you don’t get right back to the product and use it up.
I’ve tossed out a lot of leftover tomato paste because I either forgot about it and it molded or it simply turned that yucky grunge I just mentioned.
This tidbit of my cooking history is an introduction to a smart time- and money-saving tip you may appreciate. If you can relate to this scenario, then here’s what you do going forward: measure the remaining paste out in portions according to the what your recipes call for. Place the amounts on small pieces of plastic and wrap. Label with the amount and freeze these.
For instance, our favorite chili recipe calls for 3 tablespoons of tomato paste. I have a soup recipe that calls for 1 tablespoon of tomato paste. So that’s how I package the remainders.
While it’s true I could just scoop the stuff from its can into a small refrigerator container and freeze the entire glob, it’s just so nice to have pre-measured ingredients on hand. This saves time in the long run, and money too, because now I’m not throwing it out.
I’ll close with a recipe from Better Homes and Gardens for a scrumptious pasta dish. This recipe calls for only 2 tablespoons of tomato paste, so if you feel so inclined, you can put the above tip to work.
Hot giardiniera is one of the key ingredients that makes this one-pot meal unique. And then a generous scoop of pickled veggies and three varieties of cheese add even more spizzaz. While this looks and tastes like it took all afternoon, the simple dinner idea only requires 20 minutes of hands-on time. See what you think:
One-Pot Giardiniera Pepperoni Pasta
Serving size: 4
Calories per serving: 483
Ingredients:
Calories per serving: 483
1 tablespoon extra virgin olive oil
1 red bell pepper seeded and chopped
2 tablespoons tomato paste
1 (14-ounce) can pizza sauce
1 3/4 cups water
1 1/2 teaspoons dried oregano crushed
1/8 teaspoon red bell peppers crushed
1 (8-ounce) package dried bow-tie, rotini, or campenelle pasta
3/4 to 1 cups well-drained, hot giardiniera chop any large pieces
1/2 cup chopped hot and spicy pepperoni
1 cup shredded mozzarella cheese
1 cup shreddedd provolone cheese
3 tablespoons grated Parmesan cheese
Directions:
Preheat oven to 400°F. In a 4- to 6-qt. Dutch oven heat oil over medium. Add bell pepper. Cook about 5 minutes or until pepper is softened. Add tomato paste; cook and stir 2 minutes.
Stir in pizza sauce, water, 1 tsp. of the oregano and the crushed red pepper. Bring to boiling over medium-high, stirring occasionally. Stir in pasta; return mixture to boiling.
Reduce heat; cover and simmer 15 to 18 minutes or until pasta is almost tender. Remove from heat.
Stir in giardiniera and pepperoni. Gently fold in half of the mozzarella and half of the provolone cheese just until combined.
Top with remaining mozzarella and provolone cheeses. If desired, top with additional pepperoni slices. Sprinkle with Parmesan, the remaining 1/2 tsp. oregano, and crushed red pepper. Bake, uncovered, about 15 minutes or until cheese is melted and lightly browned.
Stir in pizza sauce, water, 1 tsp. of the oregano and the crushed red pepper. Bring to boiling over medium-high, stirring occasionally. Stir in pasta; return mixture to boiling.
Reduce heat; cover and simmer 15 to 18 minutes or until pasta is almost tender. Remove from heat.
Stir in giardiniera and pepperoni. Gently fold in half of the mozzarella and half of the provolone cheese just until combined.
Top with remaining mozzarella and provolone cheeses. If desired, top with additional pepperoni slices. Sprinkle with Parmesan, the remaining 1/2 tsp. oregano, and crushed red pepper. Bake, uncovered, about 15 minutes or until cheese is melted and lightly browned.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
