Heat the olive oil and toss in the onion and garlic. Fry for 5 minutes over a moderate heat. Add the tomatoes, parsley and mint and fry 5 minutes more. Cool.

Mix together the tomato mixture, rice, pinenuts, and lemon juice and season with salt and pepper. Taste: sometimes I add more lemon juice.

Rinse the vine leaves well, and roll 1 or 2 tablespoons of the mixture in each leaf, tucking in the edges to make a neat parcel.

Pour a little of the V8 juice into the bottom of a large saucepan. As you make the dolmades, pack them tightly in this pan. When they're all in, pour over the rest of the V8 juice. On top of the dolmades, place an upturned dinner plate to keep them in place while they're cooking. Simmer for 20-30 minutes over a *GENTLE* heat, with a tight fitting lid on.

Dolmades taste best when they're served at room temperature.