Tomato paste
jes
homemade soup. The cooked tomatoes bring a lot to the party. The
little 4 oz cans are nearly $1.00 each.
So at Costco I got a gallon for $2.00. Then I put a piece of plastic
wrap on a cookie sheet, and scooped out dollops of the paste -- about
hamburger size patties. And froze.
One frozen they were peeled off. I put them in a plastic bags, but
kept them separated just to make sure none of them stuck. Then stored
in the freezer.
I had to keep repeating the batches, but it's very convenient and
cheap!
Joan
Beeblebrox
i'm thinking ice trays might be easier to do large batches next time. I
know the food shows suggest them for lots of things. Freeze in the
trays, they pop into a ziplock. No idea if it leaves a taste in the ice
tray.
Al Bundy
The 6oz. cans of paste are 33¢ at ALDIs and Sav-A-Lot. Still, $2/# is
much cheaper. That's a lot of work to part out a gallon of tomato
paste and spend the cost and space of freezing it. I'm real careful in
saving tomato products too because of bacterial growth.
Marie
<beeblebrox...@gmail.com> wrote:
>i'm thinking ice trays might be easier to do large batches next time. I
>know the food shows suggest them for lots of things. Freeze in the
>trays, they pop into a ziplock. No idea if it leaves a taste in the ice
>tray.
That's how I made baby food when the baby was first eating "solids".
It never left a taste in the trays that I noticed.
Marie
val189
> The 6oz. cans of paste are 33¢ at ALDIs and Sav-A-Lot. Still, $2/# is
> much cheaper. That's a lot of work to part out a gallon of tomato
> paste and spend the cost and space of freezing it.
What Al said!!
Plus, you can scoop out the tablespoon or two of paste from the 6 oz.
can and freeze the rest (formed into a little log) on a sheet of
plastic wrap, then slice off whatever you need next time.
wat...@moog.netaxs.com
That's a mighty lot of tomato paste. Possibly a lifetime supply :-) Might
have been simpler to look for the stuff in a reclosable tube. From what I've
heard, the tube keeps the paste usable for quite a while and you don't have to
spend all the effort dolloping it out, freezing it, and making space for it in
the freezer. Too late for that now, but may be of interest in your next
lifetime :-)
W.
Michael Black
Just last week, I saw a discount box at one local grocery store (I'd never
seen them do that before) and there were about three large cans of jalapeno
peppers. I'm not sure what size it was, but it would have been bulk size
if it was olives or even tomato sauce. Had an original price of $15.
I have no idea how they ended up with that size a can, but it's no wonder
they were trying to clear it out. That would be a lifetime of jalapeno
peppers.
Michael
Ken Knecht
$lZ7....@newsfe20.lga:
I do this for spaghetti sauce, sour cream & other stuff. Works well for
me. I noticed no extra tastes.
--
Every silver lining has a cloud.
Anthony Matonak
...
> Just last week, I saw a discount box at one local grocery store (I'd never
> seen them do that before) and there were about three large cans of jalapeno
> peppers.
Most supermarkets have a discount box, bin, shelf or the like. They
usually hide it in the back or in a corner somewhere. It's where you
find items that are about to expire and seasonal items just after the
season.
Anthony
Jebediah Kornworthy
"jes" <jesmi...@msn.com> wrote in message
news:1189374855.9...@22g2000hsm.googlegroups.com...
That's a great idea, especially if you use a lot of tomato paste. Another
good idea is to take chicken stock and place them in ice-cube tray's.
Sometimes I don't need a full can of even the small can of chicken stock but
freezing them is great when you only need small amount for stews, chili or
whatever.
Jeb
Goomba38
>> So at Costco I got a gallon for $2.00. Then I put a piece of plastic
>> wrap on a cookie sheet, and scooped out dollops of the paste -- about
>> hamburger size patties. And froze.
>>
>> One frozen they were peeled off. I put them in a plastic bags, but
>> kept them separated just to make sure none of them stuck. Then stored
>> in the freezer.
>>
>> I had to keep repeating the batches, but it's very convenient and
>> cheap!
>>
>> Joan
>>
> That's a great idea, especially if you use a lot of tomato paste. Another
> good idea is to take chicken stock and place them in ice-cube tray's.
> Sometimes I don't need a full can of even the small can of chicken stock but
> freezing them is great when you only need small amount for stews, chili or
> whatever.
It was only a great idea up to the point where she wrapped them in
individual plastic bags which defeats any cost savings? They can be
plopped into one decent freezer bag after the blobs are frozen on a
cookie sheet. They won't stick together, or if they do how hard is it to
pry 'em apart??? I also question how smart it is to buy a gallon of
paste if one doesn't use it but in tablespoon at a time quantities?
Michael Black
at this store, and it was mostly "useless" things like massive sized
cans of jalapeno peppers.
Michael
val189
> good idea is to take chicken stock and place them in ice-cube tray's.
> Sometimes I don't need a full can of even the small can of chicken stock but
> freezing them is great when you only need small amount for stews, chili or
> whatever.
When I want, say, a half cup of chicken stock, I use the jar of
"Better than Bouillon" which, though a bit pricey, stores nicely on
your fridge door. Just dip in a small wire whisk and mix it in some
very hot water. I used to make stock, freeze it in small containers
etc - turned out to be a pain - I never could locate it in the freezer
or forgot I even had it.
jes
> It was only a great idea up to the point where she wrapped them in individual plastic bags which defeats any cost savings?
No, I don't buy plastic bags. I recycle ziplock bags from, say,
tortillas.
Nor do I put one tomato patty in one bag. I put in 6. Lay 3 across,
with a space between each, fold top over, and lay another 3 on the
next layer. Whether they'd stick or not by tossing them in together,
I don't know nor care. When I want a frozen patty, I want it NOW and
no fooling around chipping.
-- also question how smart it is to buy a gallon of paste if one
doesn't use it but in tablespoon at a time quantities?
No, I don't use a tablespoon at a time. More like a 1/4 of a cup
and usually 1 - 2 times a week. But I use them a lot more now that
they're conveniently on hand.
Obviously, not for everyone. ;-)
Joan
Rick
You can freeze sour cream? DOH! Can't tell you how many times I've
wasted it when it didn't get used quickly enough.
What's the deal? Are there any texture/consistency problems after it's
frozen and thawed? How long can you reasonbly keep it frozen?
Rick
Melinda Meahan - take out TRASH to reply
sauces, but forget using it "fresh."
Rick wrote:
>
> You can freeze sour cream? DOH! Can't tell you how many times I've
> wasted it when it didn't get used quickly enough.
>
> What's the deal? Are there any texture/consistency problems after it's
> frozen and thawed? How long can you reasonbly keep it frozen?
--
Every job is a self-portrait of the person who does it. Autograph your
work with excellence.
Ken Knecht
> You can freeze sour cream? DOH! Can't tell you how many times I've
> wasted it when it didn't get used quickly enough.
>
> What's the deal? Are there any texture/consistency problems after it's
> frozen and thawed? How long can you reasonbly keep it frozen?
>
I use it in recipes, not on baked potatoes or whatever. I'm not sure how
long it lasts. So far no problems.
Michael Black
are things that you woudn't be using "fresh" anyway, so it doesn't matter.
Indeed, it seems like a lot of those things end up needing to be frozen
because you were making something and the recipe calls for XX amount
while the package is XX+YY amount, leaving you stuck with some remaining
that you have no use for until you make that recipe again.
Michael
webs...@cox.net
> It was recommended to add a couple of tablespoons of tomato paste to
I had a couple broken tomatoes.
The tomato paste.....
Oh, never mind.