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! 


  • 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)


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

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