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Prep time
10 minutes
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Makes
about 2 cups
Author Notes
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! —Naphtali Visser
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Ingredients
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10 tablespoons
Tomato Paste (1 can)
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10 tablespoons
Red Boat 40 Deg. Fish Sauce
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8 teaspoons
onion powder
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8 teaspoons
granulated garlic
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2 tablespoons
porcini mushroom powder (ground dried porcini mushrooms)
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1 tablespoon
red wine vinegar
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1/3 cup
Divina Kalamata Olive tapenade
Directions
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Put all the ingredients into a food processor and blend until smooth.
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