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1
Preheat oven to 300u00b0F.
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2
Cut the cherry tomatoes in half, and place them cut side up on a baking sheet.
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3
Mix the salt with the sugar, and sprinkle the mixture evenly over the cherry tomatoes. Top with the rosemary, thyme, and garlic.
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4
Dry the tomatoes in the preheated oven for one hour, with the door propped open one inch by using a cork. The tomatoes should lose most of their moisture, but should still be slightly moist and meaty.
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5
Peel the potatoes, and boil them in a pot of lightly salted water, until they are fork tender. Approximately 10 to 12 minutes.
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6
Drain the potatoes, and set them aside to cool. Once cooled, cut the potatoes into 1/2 inch thick slices.
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7
Mince the anchovy filets and set aside.
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8
Preheat the oven to 350u00b0F.
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9
Grease a 12 inch round casserole dish lightly with olive oil.
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10
Scallop the potatoes on the bottom of the casserole. Top with the oven dried tomatoes. Sprinkle half the pecorino cheese and and half the dried oregano.
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11
Drizzle this layer with 2 tablespoons of the olive oil. Next, sprinkle the minced anchovies evenly over the layer.
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12
Mix the remaining pecorino with the bread crumbs and sprinkle over the top of the entire casserole. Finish by sprinkling the rest of the dried oregano over the cheese/bread crumb mixture, and finally the remaining olive oil.
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13
Bake in the preheated oven until the upper layer of the gratin is golden brown and crisp on top. Approximately 20 to 25 minutes.
