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

Have you ever MADE powdered form?

I have.

It’s actually not bad, but it does develop some bitter flavors. You can add a bit of sweetness, but that bitterness is always there