Umami Blast Paste

This paste gives anything it touches an immediate umami transformation. I use it in burgers and meatloaf (about 1T per pound). But my favorite thing to do with it is to score a skirt steak, rub it in paste, let it sit for an hour or so, and cook it on the grill with high heat! 

Ingredients

• 10T (1 6oz can) tomato paste
• 1/2 cup plus 2T Red Boat Fish Sauce
• 2T + 2t onion powder
• 2T + 2t granulated garlic
• 2T porcini mushroom powder (ground dried porcini mushrooms)
• 1T red wine vinegar
• 1/3 c store-bought olive tapenade (or *use about 1/3 cup kalamata olives and an additional 1t red vinegar)
• 1/3 c finely grated parmesan (optional)

Process

1. Blend all of the ingredients in a food processor. Store in the fridge. Use it everywhere.