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.”
“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).”
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