"While we love tomatoes as they are, there's a key ingredient that can take any tomato dish from good to great with minimal effort: monosodium glutamate, better known as MSG. MSG isn't just an additive you can buy at the store - it's a naturally occurring substance in foods that have that savory umami flavor, like mushrooms, cheese, and, most importantly, tomatoes."
""Glutamic acids are what our brains perceive to be meaty," explained Eric Huang, chef and owner of Pecking House in New York City, in an exclusive interview with Tasting Table. "You're just boosting that a little bit, especially if you have maybe not the best in-season tomatoes or out-of-season tomatoes. You can add a pinch of MSG, a pinch of sugar, and you really bring out the wonderful savory qualities in the tomato.""
"Although MSG gets a bad rap, the FDA considers it as an additive to be " generally recognized as safe," and researchers haven't been able to consistently identify allergic reactions to MSG in studies. So if you're already enjoying naturally MSG-laden foods like tomatoes, a jar of the purified, powdered version can become one of the best tools in your kitchen."
Ripe tomatoes contain naturally occurring glutamate, with roughly 250 milligrams of MSG per 100 grams. MSG produces umami, the savory, meaty taste perceived by the brain. Small additions of MSG and a pinch of sugar can amplify savory qualities in tomatoes, especially when tomatoes are out of season. The FDA classifies MSG as generally recognized as safe, and studies have not consistently identified allergic reactions. Use MSG sparingly and taste frequently; roughly 1½ teaspoons for six to seven servings is a guideline. Excessive MSG can make food overly salty. Keep tomatoes out of the refrigerator before cooking.
Read at Tasting Table
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