Here is a household tip for anyone who cooks with tomato paste. I often find that a recipe calls for just one tablespoon of tomato paste. More often than not, unless I have another recipe that calls for the same, I end up wasting the extra paste. A good way to use all the paste is to freeze the can for several hours, open both ends, and push the frozen paste out. Slice into four to six patties and store in a freezer-proof container. The patties will thaw and be ready to use in under an hour. Happy cooking!