Why does cooking tomato sauce change its taste?
Does anybody happen to know anything about taco sauce?
I scored 30 pounds of Taco John's mild taco sauce recently when one of
the local food banks ceased operation.
I decided to use some of that, instead of enchilada sauce when I made
a big pot of chicken pozole yesterday.
I tasted the taco sauce before using it and I thought that it tasted
too much like tomatoes and was too vinegary.
But after simmering the sauce for an hour, it doesn't taste like
tomatoes any more.
What I want to know is *why*?