At times in the past, I had opened a can of tomato paste, used the one tablespoons the recipe called for, and wondered, "Now what am I going to do with the rest of the can?" I'd stick in the fridge until I saw gray fuzz peeking out of the can and then dump it. It didn't take this happening too many time, before I got smart. Now, I put a sheet of wax paper on a plate, make little tomato paste blobs on it that are about one tablespoon and freeze it overnight.
In the morning, I peel off the frozen blobs and put them in a labelled freezer bag. When I need some for a recipe, I just take out what I need and defrost it in the microwave. I do this with chipotle pepper in adobo sauce and thai green curry paste as well.