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

The chefs will tell you to use only fresh for everything, not powdered, dried ingredients.
It actually makes a difference when you roast garlic in butter and add it to your sauce compared to the powdered garlic.

But like the other comments have said, you can’t really dry out and powder a tomato and still retain the flavor.