I get really frustrated when recipes call for a very small amount of a particular ingredient because that ingredient invariably comes in a larger size than needed. Take tomato paste, for example. How many recipes call for the entire 6-oz can at once?
I hate wasting ingredients so I try to freeze everything for later use. Like the half-can of tomato paste left over from when I made chili. I used my #70 ice cream scoop to scoop out individual tablespoons of tomato paste onto a foil-lined toaster oven tray and stuck it in the freezer. When the paste became solid, I tossed the balls into a ziplock bag, ready for use in my next tomato dish.