How to Make Tomato Puree at Home in Kenya (Step-by-Step)

With tomato prices in Kenya hitting Sh20 to Sh30 per fruit in May 2026, learning to make tomato puree at home has gone from a nice-to-know kitchen skill to a genuinely smart household decision. The idea is simple: buy tomatoes in a small bulk when you spot a good price — whether at Wakulima Market, Kawangware, or your local mama mboga — blend them down into a smooth, rich puree, and freeze in portions that last up to three months. One kilogram of fresh tomatoes yields roughly 400ml of concentrated puree, enough to flavour four to five separate meals. That is significantly cheaper per serving than reaching for a fresh tomato every time you cook. This guide walks you through the whole process from scratch, step by step — no experience needed, no special equipment required beyond a sufuria and a blender. If you have not read our guide on how to survive high tomato prices in Kenya, start there first — this recipe is the practical extension of tip number two.

What You Will Need

Ingredients (makes approx. 400ml puree — enough for 4–5 meals)

• 1 kg ripe tomatoes — Roma or Money Maker variety preferred
• 1 medium onion, roughly chopped
• 3 garlic cloves
• 2 tablespoons cooking oil (vegetable or sunflower)
• 1 teaspoon salt
• 60ml water (for blending only if needed)

Equipment

• Large sufuria
• Blender (or a wire sieve and wooden spoon if blending is not an option)
• Clean airtight glass jars or freezer bags for storage
• Ice cube tray (optional, for portioned freezing)

How to Make Tomato Puree — Step by Step

Step 1: Wash and Prep the Tomatoes

Rinse your tomatoes thoroughly under clean running water. Remove any bruised or mouldy spots — but do not discard slightly blemished tomatoes entirely. For puree, Grade B tomatoes work just as well as Grade A, and they cost significantly less per kilo at Wakulima or Kawangware markets. Ask your vendor for nyanya za kupiga blender and you will almost always get a better price.

Cut each tomato in half and remove the tough stem core. There is no need to peel them at this stage.

Step 2: Blanch the Tomatoes

Place the halved tomatoes into your sufuria. Add just enough water to cover the base — about two to three centimetres deep. Cover and simmer on medium heat for eight to ten minutes, until the skins begin to split and loosen. This step does two things: it removes the raw taste and makes peeling effortless.

Step 3: Cool and Peel

Remove the sufuria from heat and allow the tomatoes to cool for five to ten minutes until safe to handle. The skins will now slide off easily between your fingers — peel and discard them. Peeling is optional, but it gives you a noticeably smoother, richer puree and is well worth the two extra minutes.

Step 4: Blend Until Smooth

Transfer the peeled tomatoes, along with all the juice from the sufuria, into your blender. Add the roughly chopped onion and garlic cloves. Add up to 60ml of water only if the mixture is too thick to blend freely — in most cases you will not need it.

Blend on high speed for about 60 seconds until completely smooth. Taste for seasoning at this stage.

No blender? A jiko-friendly alternative: cook the tomatoes down until very soft, then press them through a wire sieve using the back of a wooden spoon. It takes a little more effort but produces a beautifully smooth puree with no equipment cost.

Step 5: Cook Down the Puree

Heat two tablespoons of cooking oil in your clean sufuria on medium heat. Pour in the blended tomato mixture carefully — it will splatter, so stand back slightly and stir immediately. Add the salt.

Cook uncovered, stirring every few minutes, for 15 to 20 minutes until the puree thickens, deepens in colour, and reduces by roughly one third. This step is important: cooking down concentrates the flavour and removes excess water, which is what makes the puree safe and stable for longer storage.

You will know it is ready when the oil begins to separate slightly at the surface and the mixture no longer tastes watery.

Step 6: Taste and Adjust

Taste the puree and adjust salt as needed. If your tomatoes were particularly acidic — common with tomatoes harvested during wet seasons — add a small pinch of sugar. This is a common trick in Kenyan home cooking that balances the sharpness and rounds out the flavour beautifully.

Remove from heat and allow to cool completely before storing. Never pour hot puree into a sealed container.

Step 7: Store or Freeze

For immediate use: Pour into a clean, airtight glass jar and refrigerate. It keeps well for up to five days.

For bulk freezing: Spoon the cooled puree into an ice cube tray — each cube is roughly two tablespoons, which is the right amount for a single portion of stew or sauce. Once frozen solid (about four hours), transfer the cubes into a labelled freezer bag. Use directly from frozen — there is no need to thaw before adding to a hot pan. Frozen puree keeps for up to three months with no loss of flavour or colour.

For jar storage without a freezer: If your storage is airtight glass and properly sterilised (boil the jars for ten minutes before filling), puree with a little extra salt and a teaspoon of lemon juice added can keep for up to two weeks in a cool, dark cupboard. This is a practical option for households in areas with unreliable electricity.

Tips for Getting the Best Results

Choose the right tomatoes. Roma tomatoes and the locally popular Money Maker variety are the best choice for puree — they are meatier, less watery, and produce a thicker, richer result. Round tomatoes (the large, smooth variety common in Nairobi supermarkets) have a higher water content and will need longer to cook down.

Buy smart, make in bulk. This recipe scales easily — simply double or triple the quantities. If you spot tomatoes at Sh60 to Sh80 per kilo at Wakulima during a market dip, buy three to four kilograms, set aside two hours on a Saturday morning, and make a large batch. At today’s prices of Sh100 per kilo and above, a freezer stocked with homemade puree is one of the most practical things a Kenyan household can do.

Label your freezer bags. Write the date on every bag before freezing. Tomato puree looks similar to other frozen sauces after a few weeks. A small habit that saves a lot of confusion.

Garlic and onion are optional for a plain base. If you prefer a pure tomato base that is more versatile across different dishes, skip the onion and garlic during blending and sauté them separately each time you cook. Both approaches are valid — it depends on how you use your puree day to day.

How Much Does It Cost to Make Tomato Puree at Home in Kenya?

At current May 2026 prices, here is a rough cost breakdown for a 1kg batch:

That 1kg batch yields approximately 400ml of rich, concentrated puree — enough for four to five separate meals. That works out to roughly Sh25 to Sh35 per meal portion, compared to buying one or two fresh tomatoes per meal at the current retail price of Sh20 to Sh30 per fruit with far less flavour depth.

Made in a 3kg bulk batch when prices are lower, the per-portion cost drops further. It is genuine, measurable savings — not just kitchen theory.

A Note on Why This Matters Right Now

Kenya’s tomato market is deeply seasonal and historically volatile. The Kenya National Bureau of Statistics (KNBS) recorded retail prices rising from Sh99.60 per kilogram in March 2026 to Sh108.60 in April — a sharp monthly jump driven by crop losses from prolonged rains in Kiambu, Murang’a, and Kirinyaga counties. Wholesale crate prices at Marikiti have nearly doubled compared to earlier in the year.

These patterns are not new. Similar spikes occurred during the 2024 rains. The households that weather them best are the ones with a freezer stocked before the season turns.

Making your own puree is not just a recipe — it is a small but meaningful form of food security planning.

Conclusion

Homemade tomato puree is one of the simplest, most cost-effective things a Kenyan home cook can make. It takes under 45 minutes, uses ingredients available at any market, and gives you months of flavour-ready portions in the freezer. The next time you see tomatoes at a fair price — buy more than you need, set aside a Sunday morning, and make a batch. Your future weeknight cooking will thank you.

Share this guide with your family WhatsApp group or cooking community. And if you found this useful, read our full guide on how to survive high tomato prices in Kenya for more practical tips on cooking and saving during the current shortage.

Drop your own tomato storage tips or questions in the comments below — we read every one.

Frequently Asked Questions

How long does homemade tomato puree last in Kenya? Stored in a clean airtight glass jar in the fridge, homemade tomato puree lasts up to five days. Frozen in portioned bags or an ice cube tray, it keeps for up to three months with no loss of flavour or colour.

Do I need a blender to make tomato puree? No. If you do not have a blender, boil the tomatoes until completely soft, then press them through a wire sieve using the back of a wooden spoon. The result is smooth, all-natural puree with no extra equipment needed — a method that works perfectly on a jiko.

Which tomatoes are best for making puree in Kenya? Roma tomatoes and the locally popular Money Maker variety are ideal — they are meatier and less watery than round tomatoes, producing a thicker, richer puree. Grade B or slightly blemished tomatoes from Wakulima or Kawangware markets are perfect for this purpose and cost less per kilo. Ask your vendor for nyanya za kupiga blender.

Can I make tomato puree without cooking it first? You can blend raw tomatoes, but cooking them first removes the raw taste, loosens the skins for easy peeling, and produces a smoother, deeper-flavoured result. Cooking down the blended puree also extends its shelf life significantly — this step should not be skipped.

Is homemade tomato puree cheaper than buying tins in Kenya? It depends on the current price of fresh tomatoes. When prices are high (Sh100+ per kilo), tinned tomato paste at Sh40 to Sh60 per tin is often the more cost-effective per-serving option. However, when prices dip after the rainy season, making puree in bulk and freezing it is significantly cheaper than buying tinned alternatives throughout the year. The ideal strategy is to do both: use tins during peaks, make and freeze in bulk during dips.

How do I know when the puree is ready to store? The puree is ready when it has reduced by roughly one third, deepened in colour from bright red to a darker, richer red, and the oil begins to separate slightly at the surface. It should no longer taste watery. Remove from heat and cool completely before pouring into storage containers.

Related: How to Survive High Tomato Prices in Kenya — 5 Proven Hacks

Sources: Kenya National Bureau of Statistics (KNBS), Dawan Africa, The Star Kenya, Ministry of Agriculture Kenya