The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for half an hour with ground meat and chili seasonings?
The meat's already browned prior to adding the tomato sauce, so I was thinking that we wait until the tomato is cooked. But my wife says the tomato is already cooked. So what is happening, and what do we call this when cooking?
To reiterate, suppose the components are not “raw”. But you still have to simmer it all together for 30 minutes. What do you call that, since you’re not moving from a state of being uncooked to being cooked?