Soak 60 jarred grape leaves in boiling water, then drain them and stack them on a plate.
For the filling, mix 2 cups of short-grain rice, 1 large chopped tomato, 1 bunch of finely chopped parsley, and 1 bunch of finely chopped scallions.
Add ¼ chopped green bell pepper, 1 tablespoon of minced garlic, 2 teaspoons of crushed red pepper, and a third of ¾ cup of olive oil. Season with salt and black pepper and mix well.
Put a heaping teaspoon of filling on each leaf, fold in the sides, and roll up.
Line a large pot with 1 sliced tomato and season with salt. Pack the rolls tightly in rows, drizzling each layer with the remaining oil, and weigh them down with an upturned plate.
Pour in about 5 cups of water, enough to cover the rolls and the plate. Cook over medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
Add ¾ cup of lemon juice and cook over low heat for 45 minutes more.
