Tomatoes

Of the many plant foods that provide umami in western tradition, the tomato is foremost.
Its attractive, full, rounded ‘meaty’ flavour comes from its heavy load of glutamates, and this flavour is reinforced by its unique crimson colour, the colour of blood which is the very essence of animal life.
The umami theme remains constant, though the way it is expressed varies from culture to culture.
Beginning in Asia with fermented soybeans, migrating through England with walnuts and mushrooms and emerging triumphant with tomatoes in American ketchup, evidence of a deep-rooted worldwide inclination to exploit glutamate-rich foods for savoury seasonings and condiments is clear.

Levels of naturally occurring glutamate（mg/100g）：246