Umami Sauce

Make this highly concentrated, savory paste to use with pasta, in sauces, as a condiment, dip, marinade ingredient, basting sauce or as a "secret sauce" ingredient in soups, stews, chilis and gravies.

1 Tablespoon Anchovy Paste
1 Tablespoon Reduced Sodium Soy Sauce
1 Tablespoon Tomato Paste
2 Tablespoons Fresh Grated Parmesan Cheese
2 Tablespoons Olive Oil
1 Teaspoon Asian Fish Sauce
2 Cloves Garlic, minced
3 or four Shitake Mushrooms, chopped finely
1/2 Teaspoon Red Miso Paste (skip this if you don’t have any on hand)
1/2 Teaspoon Balsamic Vinegar
A pinch of crushed red pepper or a little squirt of Sriracha Sauce

Combine all ingredients in a mini food processor.
Process until well blended and smooth.
Taste and adjust ingredients if desired.
Store in a jar in the refrigerator.