So ice cube trays may be my best friend, but parchment has become a close second. I always hated buying a can of tomato paste for just 1 or 2 Tablespoons. Then I discovered parchment paper. Cut a piece of parchment and place it over a dinner plate. Measure out 1 Tbs of your extra ingredient and spoon it onto the parchment. Repeat until you have used up all of your excess and place the plate in the freezer. Freeze for an hour and place the frozen portions in a labeled and dated ziplock baggie.  This method of freezing is great for tomato paste, pesto, chipotle chilis packed in adobo, roasted peppers, anchovie fillets, etc. It is also great when you have extra fresh berries that are about to go bad. Lay the parchment paper on a cookie sheet and spread out the berries. Place the cookie heet in the freezer for 30-60 minutes. By freezing fruit on parchment, you avoid the dreaded clump o’ frozen berries.

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