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1
Heat the oven to 350 degrees.
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2
Bring a kettle of water to a boil.
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3
Butter a 2-quart souffle dish or 6 1-cup ramekins, making sure to butter the bottoms generously, and place them in a baking pan that is deep enough so that you can fill it with enough water to come halfway up the sides of the mold or ramekins.
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4
Beat the eggs in a large bowl and stir in the remaining ingredients (I usually season with 3/4 to 1 teaspoon of kosher salt).
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5
Scrape into the molds, filling them a little more than halfway full.
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6
Add boiling water to the baking pan, enough to come halfway up the sides of the molds.
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7
Place in the oven and bake for 5 minutes, then lower the heat to 325 degrees.
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8
Bake small molds for another 40 minutes, or until set and a skewer inserted in the center comes out almost clean.
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9
Large timbales will take between 1 to 1 1/2 hours.
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10
Make sure the water bath does not boil.
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11
Remove the timbales from the oven and allow to sit for 10 minutes while you heat the tomato sauce.
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12
Spoon about 3 to 4 tablespoons of tomato sauce onto each plate if you made individual timbales.
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13
Run a knife around the edges of the ramekins and unmold onto the plates.
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14
If serving 1 large timbale unmold onto a platter and cut into wedges.
