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Old 09-11-2006, 07:43 PM   #11
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Make a sauce out of what is left over....add shrimp and clams, and serve it over pasta.

Buy anchovies in a jar in oil. It will keep months in the fridge. As for tomato paste. It's soup season..you can always add it to broth for another level of flavour.
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Old 09-11-2006, 07:44 PM   #12
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I really like the tubes of tomato paste. I haven't found a store that carries it down here, yet.
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Old 09-11-2006, 07:49 PM   #13
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I find the tubes to be a lot more expensive than the cans. As a result, I prefer to freeze leftover paste.
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Old 09-11-2006, 07:51 PM   #14
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I used to freeze it but I always forgot about it or it was buried in the deep recesses of the freezer with freezer burn. Y'all are more efficient and organized than I am.
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Old 09-12-2006, 11:13 AM   #15
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I have some old ice-cube trays. I use (different ones of course!) to freeze

white wine
red wine
tomato puree (paste)

When the cubes are frozen, I decant into freezer bags until I need another small amount!
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Old 09-12-2006, 11:16 AM   #16
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Quote:
Originally Posted by Slicer
I've never seen anchovies in jars. I'll check at the fancy food store. Thanks.
No need to. Practically every regular supermarket carries them -- look with the Italian stuff.
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Old 09-12-2006, 11:33 AM   #17
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Quote:
Originally Posted by Slicer
I've never seen anchovies in jars. I'll check at the fancy food store. Thanks.
If you have the ones in the tins, you can transfer the unused ones into a small jar and refrigerate indefinitely. No need to freeze.
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Old 09-12-2006, 11:45 AM   #18
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Another idea...spread tomato paste on french bread, English Muffin or tortilla, top with anchovies and cheese, and run in oven for a tasty snack.
Or use the anchovies in a salad, and make a tomato vinaigrette dressing with the tomato paste.
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Old 09-12-2006, 12:53 PM   #19
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I've always frozen both and it's no problem to break off a piece of anchovy while it's still frozen.
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Old 09-12-2006, 01:14 PM   #20
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i was feeling pizza with anchovies and the tomato paste as the sauce

with ceaser salad MADE with the anchovies Oh ya!
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