There are some things that are just too handy not to keep in small portions in your freezer, no matter how Betty Crocker it makes you feel. Two such things are chicken stock and chopped tomatoes. I make my own stock and put it into pint size or bigger jars for the freezer, but there are many times when you just want a little stock, like for cooking collards or adding into a sauce. I also always buy the 28 oz cans of chopped tomatoes, but often don’t need the whole thing. So I put the rest in the freezer for soups, rice, or again, collards. I do love me some greens stewed with fried onions, tomatoes and a splash of good chicken stock.
Ice cube trays are the classic container for small frozen portions, but they’re much too small for my purposes. I used to use a collection of plastic containers– yogurt tubs and tupperware– and just half fill them. But then one day, oh fraptuous joy, I happened to buy this silicone muffin pan at a garage sale, in a box with several other silicone baking items. I don’t like actually baking in silicone, I bought the pack to use as soap molds. But this muffin pan has turned out to be one of my better spent $2 solely for the purpose of freezing small portions.
Once frozen, the little half cup portions just pop right out of that wiggly silicone and I put them into a big quart sized zip lock. I keep both the stock and tomatoes in the same bag, it’s easy enough to see which is which.
You can throw the frozen hunk right into whatever you are cooking, it melts pretty quick.
Also good candidates for small freezer portions are pesto and pureed beets for pink pancakes.