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

My original explanation was removed because it was one sentence in length. However, it is the most succinct and accurate answer. I know this because I am a chef. Below this pointlessly long paragraph, I have attached the answer to your question.

>The purpose of tomato puree/paste is to thicken the sauce, not just deliver tomato flavor…and the flavor you get will be more intense.