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