What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff
At home we buy metal cans of the stuff (500g or 1Kg), but once opened, within about 5 to 6 days, mould starts to grow, and within 2 weeks, you have a thick layer of green/blue mould on top.
If you scope that top layer off, the you're back to the good stuff underneath.
What is the best way to store this so that I can avoid this mould growth?
Any help and advice would be greatly appreciated.