The answer may have something to do with the amount of water in the sauce.
In the past, tomatoes have been known to soak up water and cause a tomato flavor to be muted, which could lead to the flavor being duller, according to a study published in the Journal of Food Science.
However, researchers found that cooking with tomatoes may not be a bad thing if it can be done safely.
In fact, the researchers found the addition of tomato flavor and sweetness to the recipe can improve the overall flavor of the dish.
Researchers compared the results of cooking tomato sauce with that of other sauces, such as chicken stock and bacon, in order to see how the different combinations worked.
They found that when the tomato flavor is added, the tomato sauce has a distinct tomato flavor that is different from the other sauces and is slightly more acidic.
The researchers found a similar effect in their other experiments, where they used tomato flavor instead of the sweetener for the sauce, but they did not find that this made the sauce less acidic.
“The findings provide further evidence for the safety of cooking tomatoes with tomatoes and other vegetables as long as they are prepared in a way that is safe for humans to consume,” the researchers wrote in the study.
“The present findings suggest that adding tomato flavor or other sweeteners can improve taste in a dish.”Read more: