Why do we use tomato purée when adding tomato as a flavouring agent to a dish, rather than in powdered form, like we do for paprika, onion, garlic etc. ?

Question

Why do we use tomato purée when adding tomato as a flavouring agent to a dish, rather than in powdered form, like we do for paprika, onion, garlic etc. ?

In: 335

Answer 1

I do this at home. I leave out sun dried tomatoes until they harden. Then I run them through a spice grinder. The powder has an intense tomato flavour. Mostly I use it for BBQ dry rub where I want an intense tomato flavour without the scorching/burning that would happen using a sauce.