Bocconcini-Stuffed Tomatoes

Ingredients

• 4 medium red tomatoes, halved lengthwise and the insides scooped out
• Salt, to taste
• 24 pitted black olives, chopped finely
• 15 ml (1 tbsp) anchovy paste
• 30 ml (2 tbsp) capers, rinsed, blotted dry and chopped
• 2 cloves garlic, minced
• Olive oil, as required
• 200 g (7 oz) mini bocconcini
• 60 ml (4 tbsp) flat parsley, chopped finely