Tomato Paste

Unopened cans last 18+ months in the pantry. Once opened, transfer to an airtight container and refrigerate. Freeze leftover paste in tablespoon portions using ice cube trays for easy use later.

Toast tomato paste in oil for 1-2 minutes before adding liquid to deepen flavor and reduce raw, metallic notes

A little goes a long way—start with 1-2 tablespoons and add more to taste

Tubes are convenient for small amounts and store longer in the fridge than opened cans

Garlic and onions for aromatic bases

Red wine for braises and meat sauces

Dried herbs like oregano, basil, and thyme

Ground meat in Bolognese, chili, and ragu

Beans and legumes in stews and curries

Adding paste directly to liquids without cooking it first, which can leave a raw, tinny taste

Using too much at once—tomato paste is very concentrated and can overpower dishes

Letting opened cans sit too long in the fridge where paste can develop mold or off flavors