Salt and Pepper Potatoes with Fresh Tomato Sauce

Rachael Warren

Vegan salad and potatoes

This is my kid-approved version so if you want a little extra flavour try experimenting with chilli powder or garlic on the potato marinade or in the sauce.


  1. 2 baking potatoes
  2. 2 tablespoons of olive oil (any oil will do)
  3. Pinch or rock salt
  4. Pinch of pepper
  5. 1 cup of baby or plum tomato
  6. 2 tablespoons of tomato paste
  7. 1 teaspoon of paprika


  • Cut the potatoes length ways roughly 1cm in thickness.
  • Add the pinch of rock salt and pepper to the oil and rub it onto the potatoes.
  • Place in a pre-heated oven and cook for 25 minutes and then turn before cooking a further 25 minutes.
  • To make the sauce lightly blend the baby tomatoes.
  • For best results try to drain off some of the excess juice.
  • Then place in a saucepan with 2 tablespoons of tomato paste and 1 teaspoon of paprika and lightly simmer.* I teamed these up with a butter bean and quinoa salad for a filling main meal.

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