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

There is tomato powder but it doesn’t taste the same like paprika powder is not the same as fresh paprika and onion powder is not fresh onion.
Usually puree is used to also add volume to the sause and a powder can’t do that.