When I've eaten raw tomatoes, I've sometimes noticed a taste similar or
equal to the taste of sodium chloride. A couple of days ago I bought a bag
of sun-dried greek tomates from a local health food store because I was
curious of how they taste. I ate some of them and each of them tasted as if
it had been heavily saltet, but according to the information on the package
that was not the case. According to the USDA Database there's 5 mg sodium
per 100 g fresh tomatoes and about 2 g per 100 g in sun-dried. Looks like
the salty taste has come from sodium chloride or some other sodium salt, or
a combination. But I'm not sure. Maybe some of you can confirm this.

Fredrik