Is it redundant to add umami to tomato-based sauces?
On the wiki page for umami, it says that tomatoes are "rich" in umami components.
Does that mean it is redundant to add umami (such as monosodium glutamate) or soy based flavorings to tomato-based sauces, or is there a benefit?
For example, a typical tomato-based sauce is cocktail sauce, which often has worcestershire sauce in it as an ingredient. However, the main active component of worcestershire sauce is fermented fish sauce or soy, which is primarily valued for its umami. So, if umami is already present in the tomatoes, why add the worcestershire at all?
Best Answer
The Wikipedia article you link actually hints at an answer. It points out that there's a synergistic effect when combining different classes of umami-rich foods, leading to a greater flavour enhancement than would be expected simply by adding the effects of the ingredients
Japanese make dashi with kombu seaweed and dried bonito flakes;... and Italians combine Parmesan cheese on tomato sauce with mushrooms.
So it's certainly traditional. But in your example the tomatoes bring some sweetness along with the umami, while the Worcester sauce (like soy sauce) is salty and so rich in umami it's used in small quantities. The effect of combining them is a more savoury sauce than one that tried to get all its umami from tomatoes. Red pesto uses parmesan to similar effect.
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How do you increase umami in tomatoes?
Want to ramp up the umami even more? Try adding mashed capers or chopped caperberries to the mix. They will add even more salty, briny flavors to your sauce. If you want to change the flavor profile of this recipe slightly, use shallots instead of onions and reduce the cooking time.How to improve my tomato sauce?
Taste the sauce once it's warm and add some seasoning. Maybe it needs a touch of salt, red pepper flakes, or some fresh garlic to liven it up. You could add dried or fresh herbs too: oregano, basil, thyme, tarragon, parsley\u2014they're all great!How do you add depth to tomato sauce?
Using a little butter at the beginning to cook your veggies and a couple of tablespoons at the end adds a softness and depth of flavor to your sauce. Add a 1/2 to 1 cup of fresh chopped basil when the sauce is done. Add 2 tsp fresh chopped oregano at the beginning of cooking, or 1-2 tsp dried.How to make tomato sauce taste more tomatoey?
Many sources recommend adding a pinch of baking soda to a sauce that's overly tart, which raises the pH and makes it less acidic. We've always preferred adding a bit of sugar. It can't neutralize acidity in the same way that baking soda can, but sugar does change our perception of other tastes.Spaghetti with tomato sauce: original Tuscan style vs. gourmet with Cristiano Tomei
More answers regarding is it redundant to add umami to tomato-based sauces?
Answer 2
If you're only looking for umami, then it's potentially redundant. But looking at the bigger picture, we add other ingredients to round out the overall flavor. Using solely tomato can be too plain / sweet / sour.
Answer 3
It is always a question of taste;
Worcestershire adds a different subtle "flavor profile" to the sauce.
Tomatoes will develop more umami the longer you cook them, the early acidity will be replaced by some caramelization.
Fresh tomatoes do not have a lot of umami at all, they are acidic and sweet (depending on the freshness of the tomatoes)
Cocktail sauces need to be fresh and acidic tasting, that is why you do not cook them; and why you add horseradish and/or worcestershire sauce to them.
Answer 4
There is also a strong school of thought that says partial matching of flavor profiles helps when looking for flavor balance. Say you are starting with a tomato base that is providing umami and sour and you want to boost sweet, salt and heat. You could just add some hot sauce, salt and sugar and say you are balanced. But if your source matched umami, it may very well blend better into a more satisfying balance. It would only be a redundant flavor if it started to dominate in that case. So, in your cocktail sauce example, you might not want to use acid as you matching profile because you may push to the point of sour being too dominant.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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