Clean and wash the tomatoes and cut them into pieces, except for 1-2 tomatoes. Peel and roughly chop the onion. Put tomatoes, onion and stock in a pot and bring to the boil. Simmer at low heat for 10-12 minutes. In the meantime, skin the remaining tomatoes, cut them into quarters, remove seeds and cut them into small pieces.
Pass the stock through a sieve and then pour through a gauze cloth. Season with pepper if necessary. Pour stock and tomato pieces into soup bowls. Wash the dill, dab dry, remove the tips and serve the stock sprinkled with it