Whisk together 1/4 cup water (65ml) with the flour until lump free.

Then mix in remaining water, tomato paste and sugar.

Use in recipes in place of canned tomato, add it at the time the recipe calls for canned tomato to be added. It will be watery while it's "raw", but the flour will thicken the mixture as it cooks in things like bolognese, soup (like Minestrone), curries (like this Coconut Lentil Curry) and pasta bakes.

Pictures in post show the thickness after cooking on stove for 3 minutes on medium high - not necessary to do if added into a recipe then cooked.

There is no limit for how long it can be cooked for - you can use it for a quick recipe like this Bacon Pasta, or simmered for hours like in Ragu.

Fridge storing - will keep for 5 days in the fridge.

Freezing - simmer 3 minutes on medium high, stirring regularly, until it thickens. Cool, freeze.