There’s a reason alcohol makes tomato sauces sing; there are flavor components in tomatoes (the precise ones escape me, but with an hour of research, I could dig it back up if anyone needs a citation) that are insoluble in both water and fat; they’re only alcohol-soluble. By mobilizing these flavor components, the sauce becomes fuller and more tomato-y. Try this with a Bloody Mary some time; the vodka really expands the flavor from just the basic mix.
I figured you’d know why! Thanks for the great info. Now it makes sense.