'Top tips to keep your tomato purée fresh for weeks'
Tomato purée is a staple in numerous recipes. However, it's common not to use the entire jar in one go, so it is often forgotten in the fridge. Instead of wasting it, you can use a clever trick to extend its shelf life.
Tomato paste is typically available in jars. While you might use the whole portion for dishes such as stuffed cabbage rolls or pasta sauce, many recipes only require a small amount. Additionally, buying in bulk often results in a lower cost per kilogram, making it an economical choice for many. However, this savings is negated if an opened jar spoils in the fridge. Preventing food waste is simple. Ice cube trays can be your solution.
Can you freeze tomato purée?
Freezing is a widely popular method for preserving food. It works well for excess tomato purée and helps preserve most of the vitamins and minerals found in tomatoes.
Instead of purchasing smaller packages of purée, you can prepare a larger amount and freeze it, which is more cost-effective.
Freezing tomato paste
It's best to freeze the paste in small portions, enabling you to use the required amount at any time. Ice cube trays are perfect for this. One cube will be equivalent to one teaspoon.
Pour the purée into trays, smoothing the surface slightly. Labelling or marking the freezing date on the tray with a waterproof marker is advisable. After that, simply place it in the freezer, and you're all set.
How to defrost purée?
If you're adding purée to a hot dish, such as a sauce or soup, you don't need to defrost it; the heat in the pot will suffice. However, defrosting is essential if you need the tomato mixture for a cold dish.
Remove the tray from the freezer, extract the required portion, and place it in a bowl. Let it thaw naturally, or if you are pressed for time, gently heat it.
Seal the jar with oil
If there's no space in the freezer, you can use oil or olive oil by pouring a little into the purée to cover its surface. Then, seal the jar and place it in the fridge. This creates a protective barrier that inhibits bacterial growth. Purée stored this way can last about 4–5 weeks.
