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Old 04-24-2006, 09:33 PM   #11
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The new glue-in-place (that's the only way I can descirbe them) sheets have been a Godsend to me as far as tomato paste goes. I open a can, use what I need, & then spoon out tablespoon-fulls on one of those sheets, cover it with another sheet, & squeeze out the air between all the little tablespoons. It works FANTASTICALLY!! Just this past weekend I was able to "cut out" two tablespoons of frozen tomato paste to use in a recipe.

I've also used this stuff for freezeing leftover canned chipotle peppers in adobe sauce. Works great.

I also alway have a "tube" of tomato paste in the fridge for those recipes that just call for a small dollop or so.
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Old 04-24-2006, 09:38 PM   #12
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Admins - I'm getting pretty d**** sick of these posting problems. I can't even delete all my repetitive posts - which I did NOT post.

These problems are NOT due to my computer.

HELLO - ANYBODY HOME???
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Old 04-25-2006, 12:12 AM   #13
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I think ketchup is closer in flavor to tomato paste than canned tomato.

I freeze spoonfuls of leftover paste on a plate then toss them into a Ziplock.
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Old 04-25-2006, 08:58 AM   #14
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Quote:
Originally Posted by BreezyCooking
Admins - I'm getting pretty d**** sick of these posting problems. I can't even delete all my repetitive posts - which I did NOT post.

These problems are NOT due to my computer.

HELLO - ANYBODY HOME???
Its been happening to me to Breeze.
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Old 02-04-2008, 11:09 AM   #15
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I use the tube of tomato paste, always on hand in the fridge, especially if I don't need a whole can of paste. Another idea is if you don't need the whole can of paste you can freeze the left over ones in an ice cube tray .
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