Hello everyone, it's an exercice,

I have to tell why my tomate sauce is the best,
can you help me please?

Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces

Explanation:

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not sure if this is what you'r looking for eubacteria and archaebacteria