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!
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 (I use Divina Kalamata Olive tapenade)