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2 1/2 pounds baking potatoes (about 5), peeled and halved
1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
1 1/4 teaspoons salt
4 tablespoons olive oil
Fresh-ground black pepper
3/4 pound grated fontina (about 3 cups)
3 cloves garlic, minced
5 anchovy fillets, minced
2 teaspoons dried oregano
1/3 cup grated Parmesan
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1st Keep
 RickinPhilly
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