4.
“An umami booster to boost the meatiness of the tomatoes. I like Worcestershire sauce. Others will say fish sauce or anchovies — all sources of umami.”
—Childermass13
“Fish sauce is my go-to, but I’ve used these before. I’ve also used marmite (I’m definitely a marmite hater, but in cooking it’s different) and mushroom powder (ground up my own stash).”
—wildOldcheesecake
Dining and Cooking