This is the end of the bread dough made four days ago

The red is straight tomato paste.

You do not have to like anchovies. The paste does not impart a fish flavor. It is the same thing as fish sauce in Asian cooking except that is usually fermented. 

And that is similar to an ancient sauce favored by Rome although very popular throughout. Copy/pasted from Wikipedia:
Garum was prepared from the intestines of small fishes through the process of bacterial fermentation. Fishermen would lay out their catch according to the type and part of the fish, allowing makers to pick the exact ingredients they wanted.  The fish parts were then macerated in salt, and cured in the sun for one to three months. The mixture fermented and liquified in the dry warmth, with the salt inhibiting the common agents of decay. Garum was the clear liquid that formed on the top, drawn off by means of a fine strainer inserted into the fermenting vessel. The sediment or sludge that remained was allec. Concentrated decoctions of aromatic herbs might be added. Flavors would vary according to the locale, with ingredients sometimes from in-house gardens.  
The end product was very nutritious, retaining a high amount of protein and amino acids, along with a good deal of minerals and B vitamins. Garum was also very rich in glutamic acid, a natural umami flavoring, making its use similar to modern monosodium glutamate.
Now I always thought that sounds very gross indeed, but now from having used fish sauce and anchovies and anchovy paste, I am of the opinion that it probably wasn't all that bad in small amounts and probably did boost the flavor and body of other things considerably.

My taste towards all things alcohol has changed so that this now tastes like liquid smoke. Very unpleasant. And I used to like this stuff too, or maybe I'm thinking of Pilsner Grolsch. 

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