Turkish Green Tomato Salad



3 onions, chopped                               

1 C vegetable or chicken broth

3 lbs. green tomatoes, chopped very coarse (about 9 C)                   

3 T. extra-virgin olive oil, or to taste

1 T. minced garlic

freshly ground black pepper 

1 C crumbled feta cheese (about 5 oz)

2 T. chopped fresh dill                                                 

1/4 C olive oil



In a large skillet cook onions in the 1/4 cup olive oil over moderate 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 (do not overcook). Stir in extra-virgin olive oil and season with pepper and salt. 


Transfer salad to a shallow bowl or deep platter and sprinkle with feta and dill sprigs.  Serve tomato salad warm or at room temperature.  Serves 6.