It’s a problem that has plagued me for as long as I’ve been cooking. I want to add a little canned diced tomato to a side dish or a pot of sauce, but I don’t want to add the whole damn can. So I dump the leftovers into a glass container and refrigerate it for later use. Except that by the time “later” comes, it’s been 10 days and those tomatoes are looking pretty iffy.
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