Rinse, drain and dry mini squid.
Remove the round hard beak (octopus mouth) from the inner end of the head between the tentacle nets.
In a heavy large saucepan, mix squid, tomatoes, the oil, 3 tsp. parsley, garlic and cayenne pepper and season with salt. Bring the sauce to a boil, cover and simmer over very low heat for 45 min, stirring occasionally.
Uncover and simmer gently for another 15 min, until the squid are tender (shape when pierced) and the sauce has thickened sufficiently.
Lightly sprinkle the friselle (toasted bread slices) with water to soften them a tiny bit. Divide friselle evenly among 6 plates. Spoon the sauce with the baby octopus on the bread slices form and sprinkle with the remaining parsley.
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