ingredients (2 people)
Wash anchovies and remove their heads and fishbones.
Place a layer on the pyrex where you've already put oil and minced garlic.
Put down a layer of tomato fillets (fresh and peeled), salt,pepper, parsley, grated bread over it.
Put again two layers adding oil, minced garlic and continue putting layers up to the end.
Spread breadcumbs over it and put it into the hot oven at the temperature of 210 grades for about 20 minutes.
If timballo is too thick increase the time of cooking with a balance.
On the surface brown layer should be formed.
Timballo can be served hot as well as cold.