Tomato

As a tomato ripens on the vine, the glutamate concentration begins to rise; it increases by a whopping 480%, or a 5.84-fold increase, making it a rich source of umami for cooking. You might also notice that the inner pulp, which contains the seeds, has a much stronger umami taste compared to the outer flesh; this is where the glutamate and the umami-tasting nucleotides are much more concentrated. Don’t discard that gel-like pulpy mass of seeds the next time you cook—umami goodness is stored there.