Line cookie sheet with 2 layers of paper towels.

Cut a thin slice from the bottom of each tomato; scoop out seeds and pulp, leaving edges intact.

Invert on to paper towels to drain.

In a small bowl, combine salmon, mayonnaise, capers and dill; mix well.

Spoon about 2 teaspoons filling into.each tomato; garnish with small parsley leaves.

* I use a melon scoop to remive the pulp from the tomatoes & filling the tomato shells.*

*Instead of discarding the pulp and seeds from the tomatoes, I add them to chili or spaghetti sauce.*