2 lb. potatoes, scrubbed
1/2 c. extra-virgin olive oil (EVOO)
2 garlic cloves
12 oz. tomatoes, diced
3 anchovies, chopped
2 T. capers, rinsed
salt and pepper to taste
Boil potatoes in their skins until tender. Peel and mash the potatoes through a food mill, then beat in 3 T. of EVOO and season with salt and pepper. Heat another 3 T. of EVOO in a medium saucepan. Add garlic and tomatoes. Cook over medium heat until the tomatoes soften and begin to dry out, about 14 minutes.
Preheat the oven to 400F. Oil a shallow baking dish and spread some mashed potatoes into the dish in an even layer. Cover with the tomatoes and dot with the chopped anchovies and capers. Spread the remaining mashed potatoes on top of the filling. Brush the top with remaining oil.
Bake for 20 minutes or until the top is golden-brown. Serve hot.