Pull off the head of the anchovies by grabbing with two fingers and press gently, pulling the head forward will also remove the entrails. Next open them simultaneously removing the bone.
Wash under running water and let dry, resting them on a double sheet of kitchen paper. Peel the garlic, remove the interior and finely chop with a handful of parsley, then stir a big pinch of oregano to the prepared mix.
Cover the bottom of a round baking dish with half the tomato pulp and spread evenly over the anchovies arranged radially. Season with salt and pepper and dust with the mixture of garlic and parsley.
Spread in the rest of the tomatoes and oil and put the pan in the oven already heated to 180 degrees, cook for no more than 15 minutes.
Let cool slightly, before serving anchovies sprinkle with more fresh parsley.
