Save all those Leftover Bread Pieces for Croutons and Bread Crumbs!

Don't throw out any old bread no matter how small. Keep crusts, rolls, heels, crackers, dry oatmeal & any other scraps of bread by starting a freezer bag or using a large leftover freezer container. Just toss those pieces in as they accumulate. You can have two different containers one for larger pieces and one for smaller ones. With the larger ones cut them into cubes & when you need croutons, remove them and bake in the oven @ 400 degrees until lightly browned, dry & toasted. Be sure to stir so they don't burn or only brown on one side. Remove the dry cubes and toss in oil infused with garlic &/or herbs. I add a little garlic salt also. Great with salads and soups.

With the smaller pieces you saved. Remove from the container & place in the food processor until they are crumbs. Dry on a cookie sheet as above. Watch closely as they get brown very quickly. Add herbs & store in a metal container or jar with lid to keep crisp. Only dry enough to use in a few days as they do not keep a long time. Great over casseroles, in crab cakes, meatloaf, meatballs or any dish you want to use as a filler. Just plain without the herbs they are good over baked fruit desserts with small pats of butter, cinnamon, chopped nuts & sugar.

Start a Tomato Sauce Freezer Pot

How many times have you thrown out a small bit of leftover tomato sauce? Or opened a can of tomato paste & the recipe only called for a couple of Tablespoons and you didn't' know what to do with the leftover paste in the can? Or had a tomato with a bad spot or just didn't use the entire tomato. Start a Tomato Pot with Tupperware or another sealed freezer container. I always use the plastic 1 lb yogurt or margarine tub containers. (Another great idea for recycling). Keep adding those bits & pieces of your leftover tomato savings. You could even add some leftover herbs, olive oil, ground meat, sausage, garlic, etc if you want. Keep the container in the freezer. No need to thaw or stir, just throw your leftovers on top. In just a short time you will have enough to thaw & simmer. Use in chili, in your soups or as a pasta sauce. While simmering doctor it up with seasonings, etc if you want. You might want to remove the skins from the fresh tomatoes before you add them or you can peel them very easily after they are frozen. (just run a little water on the frozen tomato & the peel with slip off with no effort). I keep two containers. In one I have just tomatoes & in the other I keep tomatoes with the spices & other leftovers.