Tomato Sauce

If you are like me, you loathe buying tomato paste. The stuff is incredibly useful, sure. Unfortunately, I invariably only need a tablespoon or so. I buy a can, use maybe 1/6 of it, and the rest goes into the refrigerator. There it sits.

Don't throw out your parmesan rinds. Instead, add them to all sorts of simmering foods to add a depth of flavor:

• Soups
• Sauces (particularly tomato sauces)
• Rice dishes (particularly risotto)
• Beans
• Potatoes
• Pasta

Remove the rind before serving.

This should work with other sorts of hard-rind cheeses as well.