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

The flavor is very different when dried. Also tomato contains a lot of water (juice). Since it is easy to save and use most of the tomato juice and all. Why use a lot of electricity to dehydrate out 95% of the liquid, then add water later, getting a very poor flavor. When you use the whole tomato (crushed, stewed,purée,etc) you get more food, better thick sauce, better texture, better flavor.