Cherry tomatoes

Tomatoes are an excellent source of Umami flavour. The glutamic acid content gives them a sweet-yet-savory flavour. Regular tomatoes have 150-250mg of glutamic acid per 100 g, whereas cherry tomatoes have 170-280 mg per 100 g. Furthermore, tomato glutamic acid levels continue to rise as they ripen. Drying tomatoes can improve their umami flavour by removing moisture and concentrating glutamate. Each 100 g of dried tomatoes contains 650-1140 mg of glutamic aid. Aside from glutamic acid, tomatoes are also a good source of several vitamins and minerals including vitamin C, Vitamin K, potassium, folate and plant-based antioxidants.