Dried tomatoes

Originally, dried tomatoes were made by adding salt and being dried under the sun to keep for a long time. Now, there are various products such as those which are marinated in olive oil and those that are salt-free.
Tomatoes are abundant in the umami substance glutamate. The drying process decreases moisture and concentrates the glutamate. In addition, drying creates the umami substances nucleotide and guanylate.
When cooking, dried tomatoes are used for salads as a topping in strips. Rehydrated ones are used in simmered dishes. There are various usages of dried tomatoes.

Levels of naturally occurring glutamate（mg/100g）：650~1140
Levels of naturally occurring guanylate（mg/100g）：10