Tomato Paste Tablespoons

I found it fairly frustrating when a recipe called for a single tablespoon of tomato paste and I was left with the rest of a can with no other plans to use it.  I saw a suggestion in a magazine to freeze the rest of the can of tomato paste in ice cube trays, but since I didn't have any spare trays, I decided to just plop the rest of the can in tablespoons on parchment paper and put them in the freezer:

After a night freezing up, I was able to wrap them up individually in parchment paper:

Like a little bon-bon:

Then I put them all in a quart-size freezer bag:

So whenever a tablespoon (or more) of tomato paste, I just pull one (or more) of these from the freezer. So far, I pretty much use them straight from the freezer in recipes, like in Red Lentil Soup with Lemon.  But if you need it in soft paste form, let it defrost for about 30 minutes at room temp.

Hope this helps anybody who hates wasting food like me!