This freezing trick comes as an addendum to a great tip I learned from my friend Kim O’Donnel, who was in town teaching classes last weekend. Enjoy this two-for-one hip trick deal!

I inherited from a market demo an excess quart basket of overripe tomato seconds (the not-pretty, but still great eating variety), and with these tomatoes I made tomato paste. Kim said to peel and seed then puree the tomatoes, line a rimmed baking sheet with foil and bake in a low oven (200) for an hour or two until the water evaporates and you’re left with tomato paste. 

Store this or any freezer-bound goods in a straight sided mason jar (to allow ice crystals to evenly expand upward and prevent jar breakage) and top with a little piece of foil to eliminate air from coming into contact with the surface of your food, thus cutting down the odds of freezer burn. (p.s. Yes, this is precisely a reiteration of this very hip trick, but less the plastic touching your food, score!)

Update: A couple hip readers mentioned that the foil might leach aluminum into acidic foods (like tomatoes!) so maybe a small round of parchment paper would do best? The trick would be to cut it just right so it sits completely inside the jar rim and fits on top of the food without bubbling up and causing a pocket of air between food and parchment.