Tomato sauces often come in large packages. If you're cooking for one and don't want tomato-based meals all week, here's a straightforward trick I've used for years to avoid waste:
Freeze the remaining sauce in an ice cube tray.
Your cherished spaghetti Bolognese recipe from your Italian great-aunt calls for tomato coulis, but a full brick is too much. Instead of discarding the rest, portion it into ice cubes for the freezer.
The method? Pour the sauce into an ice cube tray and freeze. It's practical genius—just pop out the exact number of cubes needed for your recipe and use them like fresh coulis.
This works for all sauces. I freeze nearly all my leftovers this way (a few trays in my freezer, but worth it). It cuts waste and saves money.
Bonus idea: Freeze roasting juices (pork, for example), thaw with cream, salt, and pepper for a quick pasta sauce in 2 minutes. Far better than ketchup!
Less waste means more savings.
Key advice: Never refreeze thawed sauce—it risks food poisoning.
Share your money-saving kitchen tips in the comments!
