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Turkish Green Tomato Salad

3 onions, chopped
1/4 cup olive oil
3 pounds green tomatoes, chopped coarse
1 cup vegetable or chicken broth
1 tbsp. garlic, minced
3 tbsp. olive oil
black pepper
1 cup feta, crumbled
2 tbsp. fresh dill, chopped

In a large skillet cook onions in 1/4 cup olive oil over medium heat, stirring occasionally until
just tender, about 10 minutes.  Add tomatoes, broth and garlic and cook, covered, until
tomatoes are just tender, about 15 minutes.  Stir in olive oil and season to taste with salt
and pepper.
Transfer salad to a shallow bowl and sprinkle with feta and dill sprigs.
Serve warm or at room temperature.

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