Charred Tomato Soup With Melted Mozzarella

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2 tablespoons canola oil

12 red Roma tomatoes, washed, core removed, and a small "x" drawn on the bottom of each with a knife

Kosher salt

1 tablespoon granulated sugar

1/2 cup dry vermouth

1/4 cup extra-virgin olive oil, divided

10 cloves garlic, peeled and sliced thin

3 medium shallots, peeled and sliced

1/4 teaspoon crushed red pepper flakes

Freshly ground black pepper

1 tablespoon dried oregano

1(28-ounce) can whole peeled tomatoes

1 cup water

1 cup shredded fresh buffalo mozzarella

1 loaf sourdough bread

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