I know tomato sauce should be cooked for a long time to develop flavor. To prevent it burning you have to stir constantly, though I find it burns on the stove (and the oven) too much without adding water.
I wonder however if adding water can stop the sauce from developing flavor since boiling food cannot reach 300+ temperatures required for flavor to develop. Lately I found putting a lid on the skillet reduces evaporation and thus chance for burning, though I think it may defeat the purpose.
When cooking tomato sauce, does adding water to prevent sauce from burning stop the flavor development?