I must be more fickle than you. There's no way I would trust a half jar of tomato sauce that I found on Craigslist.

I'm going to make billions providing an escrow service for food splitting where I guarantee the provenance of items like this. I'll make sure to find a use for blockchain so I can really up my profits.

Don't sell the food; sell an NFT of the food. That'll -really- up your profits. Plus, NFTs never spoil!...until you add that feature. Once you have spoiling half cans of tomato sauce in the metaverse you'll be rich!

NFTs with expiration dates! Thanks for making me a billionaire.

You joke, but that's exactly what domain names are.

Domain names come from central authorities. Transfers are reported to the registrar.

Regardless, they are non-fungible tokens with expiration date.

But if you really want to be extra pedantic: the Ethereum Name System is a domain system running on the blockchain, and each domain is a NFT with an expiration date.

Tomato sauce, wine, soups, and other liquid foodstuffs are excellent contenders for ice cube trays. A housemate in university introduced me to 'red wine cubes' from the freezer for chucking into beef Ragu and it turned my world right side up. We now have bags of all sorts in our freezer.

The ice cube trays trick also changed my life after my sister showed me. I even ended buying different sizes of molds to use depending on what I'm freezing.

During the lockdowns I also started with some more traditional preservation techniques like oils and vinegars. Not for long term storage (not enough space) but just for a couple days or weeks at a time. E.g. buying a bag of average quality olives then chuck them in a jar with good olive oil, fresh herbs, garlic, optionally things like chili and an orange rind. Yields both great olives as well as flavored oil for dressings.

Coffee cubes are life-changing if you've ever picked up the East coast iced coffee habit...

I bet white wine cubes go great in a glass of white wine too!

I wouldn't consider myself a wine snob, but I'm not really looking forward to being served a nice Pinot Grigio from Trentino (DOC) with cubes of frozen Liebfraumilch. The logistics of keeping matching iced versions of wine sound overwhelmingly complex.

If you only buy one type of white wine, boom solved.

The only problem in this scenario is being the type of person who always drinks the same wine.

In fairness, you'd be the type of person who always drinks the same white wine at a time. Presumably every 4 or so bottles you would run out of ice cubes and could switch. You also could have a variety of red wines available.

Before covid, I used to bake a batch of three baguettes probably 3x/week, bringing them to work to share. I also brought in growlers of homebrew to share after work. People asked me if, on account of being at home the last two years, I'd been doing a lot more of it. In fact, I've baked and brewed significantly less in that time, and I miss both the sharing and the social time that came about because of those things.

I am also fickle with my food, and a vegan to boot. I solved this problem of leftovers for my situation by making soup. With leftovers, like your tomato sauce, you can always make a soup. Making soup is easy. You can do that in parallel with making dinner, or quickly before breakfast or lunch. You can store and carry it in a thermos flask, or in a simple jar and heat it in a microwave at work. You can also use it as a starter for tomorrow's dinner. Or freeze it for later consumption. Soup, it's great!

I recently got into using tomato powder, have you ever tried it? It would mean more work, but much more shelf-life and granularity of how much tomato you actually want.