Have you ever noticed that when recipes call for tomato paste, they usually only require 1 tablespoon? So you have to open up an entire can for just one spoonful and then what?
I've seen tips on how to store leftover tomato paste. Such as filling up an ice cube tray, freezing it, then putting the cubes in a freezer bag. Too messy.
Or by placing spoonfuls onto a wax sheet lined cookie tray, freezing them and storing in a freezer bag. Not fast enough.
Here's my cheat. Spoon tomato paste onto squares of plastic wrap. Roll wrap tightly around paste to keep air out. Throw the little balls into the freezer and you're done!
The plastic wrap comes right off when you are ready to use the tomato paste. And so far I haven't found a recipe where I couldn't throw in a little frozen ball of tomato paste in and let it defrost as it cooks in. It does melt very quickly.