Technical Stages :

• Cut the tomatoes in two, salt them and let drain for one hour.
• Cook the potatoes "à l'anglaise" skin on. When finished, drain them, leave them to cool, peel them and thinly slice them.
• Mince some pearl onions, garlic and a fresh sprig of fennel.
• Mince also a small handful of capers and anchovies.
• Add lemon juice and enough olive oil to obtain a semi-liquid preparation.
• Cut the drained tomatoes in quarters. Add potatoes, sauce, and olives.
• Season with salt and pepper (go easy on the salt because canned anchovies can be very salty).
• Mix and leave to macerate one hour in the fridge before serving.