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 don’t know the answer to your question, but it has me wondering about something! I absolutely love tomatoes, I’ll eat them like apples lol. But as soon it’s made into any kind of red paste, I absolutely abhor it! My whole life I’ve always hated pizza, pasta, lasagna, etc bc of the red sauce. But I love tomatoes and salsa, I don’t understand it whatsoever! It’s honestly like I would rather starve than eat it 🙁