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

A lot of the time you add tomatoes to things you’re using it to bulk out the pot. So adding 500g of tomato really isn’t the same as adding 50g of powdered tomato