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

Go to the Hispanic section and get Knorr tomato bouillon powder. I can’t remember what it’s called, but you can’t miss it, it will be with the chicken and beef bouillon powder.