2 pounds tomatoes, coarsely chopped
1/2 small red onion, coarsely chopped
1 clove garlic
2 teaspoons red wine vinegar
1/4 cup olive oil, plus more for the grill
kosher salt and black pepper
8 slices country bread
8 ounces fresh ricotta
1 tablespoon chopped fresh herbs (such as chives, oregano, or tarragon)

Puree the tomatoes, onion, and garlic in a blender until smooth. Add the vinegar, 2 tablespoons of the oil, and ½ teaspoon each salt and pepper and pulse to combine.

Heat grill to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

Top 4 slices of the bread, dividing evenly, with the ricotta, herbs, and ½ teaspoon pepper. Sandwich with the remaining slices of bread. Drizzle the tops and bottoms of the sandwiches, dividing evenly, with the remaining 2 tablespoons of oil.

Grill until the bread is toasted and the cheese is warm, 2 to 3 minutes per side. Serve with the tomato soup.

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