Dolmades

1 14 ounce can peeled whole tomatoes

1/4 cup + 2 tablespoons olive oil

2 onions, finely chopped

4 cloves garlic, minced

2 1/4 pounds ground pork

1/4 teaspoon dried mint

2 tablespoons minced parsley

Juice of 2 - 3 lemons

1 cup uncooked short or medium grain rice

Salt

Pepper

1 pound jar grape leaves

Drain the tomatoes and crush them to remove most of the liquid, and reserve the liquid. Finely chop the tomatoes. Set aside the tomatoes and the tomato juice separately.

Heat 2 tablespoons of oil in a large skillet. Cook the onions until they start to brown, about 10 minutes, stirring occasionally. Add the garlic and stir constantly until the garlic becomes fragrant. Add the pork and mix well. Stir occasionally and cook until the pork is done. Add the tomatoes, dried mint, salt, and pepper. Mix well and simmer for a few minutes. Check the seasoning. The mixture should be slightly over seasoned. Remove from the heat, and add parsley, lemon juice, and rice. Mix well. Set aside and allow to cool while you prepare the grape leaves.

Soak the grape leaves in hot water until they are soft. Change the water at least once to remove most of the salt.

Place a leaf on a work surface. Put a tablespoon of the mixture in the center of the leaf. Fold the sides over the mixture, and then roll from the stem of the leaf to the tip of the leaf. Repeat until you have used all of the mixture.

Place the remaining 1/4 cup olive oil in a saucepan. Arranged the stuffed grape leaves in layers. Pour the tomato juice and 1 cup water on top of the stacked grape leaves. Weigh down the grape leaves with a heat-proof lid to prevent the grape leaves from opening while cooking. Cover the saucepan and simmer for 30-45 minutes until most of the liquid has been absorbed and the rice has cooked.