Sure, I want some sugars in my tomatoes, but I also want glutamate and acid. So what I want to know is: what ripeness is optimal for a nice balance of sweetness, umami, and tang?
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Sure, I want some sugars in my tomatoes, but I also want glutamate and acid. So what I want to know is: what ripeness is optimal for a nice balance of sweetness, umami, and tang?
