Tomato sauce-scientific/chemical properties

OK you gotta tell me…

WHY IN GOD’S NAME DOES TOMATO SAUCE SPLATTER ALL OVER CREATION and THE ENTIRE KITCHEN??? @^#&!*#@%#!!

YES, I know it has to be “simmered”. It makes no difference… this stuff splatters all over the walls even while “simmering gently” and barely lifting the lid on the pot.

Water,chili,grits,soup, you name it, none of these foods splatter like tomato sauce does!!
What is the deal here?

and dont even bother with the “evil gremlins” answer, that was my first thought… but I need to be proven wrong.

That’s not simmering.
Simmering is cooking below the boiling point.

That said, I have to agree that the stuff does splatter when it’s boiled. Fibers? Sugars? Dunno, sorry.

Thats what I do… simmer… you can hardly see the flame. I wouldn’t dream of boiling the stuff, it’d probably blow the pot lid through the roof…

Thixotropic. That’s the word you’re looking for.