Evaporation. Otherwise watery sauce.
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Listen, mate. If it was a beer question, I'd bow to your knowledge. But show me your sauce credentials.
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Keeping my sauce production credentials under wraps. Where they belong.
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Stewart is right. Stick to football Collins
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Did The Sunday Times do a tomato training course I missed? :)
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Yes. It included an explanation of the technique called 'reduction'.
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Ah, they were the experts at that.
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tomatoes are full of water, which boils away with cooking.
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Yes, I was off school that day. Thanks.
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But tomatos do lose a lot of their water content when cooked, hence the weight differential IMO!
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You're immediately disqualified as an expert witness for misspelling tomatoes.
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They are cooked and lose water.
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Stop bringing logic into this.
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Just cook 'em.
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You've done this before, haven't you, Carol?
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evaporation when cooked?
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Alright, Brian Cox. Got it.
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Water.
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