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 never get why to use dry garlic/onion, it is a very common, cheap and long-standing fresh vegetable to have around.

maybe is it more common in US?, if I use powdered garlic my grandma will not talk to me again.