Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F.
roast the tomatoes
Clean the tomatoes and pat dry using a paper towel. Cut the large tomatoes in half and place them in a baking dish. Add the garlic, sugar, vinegar, bread cut into cubes (or breadcrumbs), and olive oil. Season with salt and pepper, and toss to combine. Place in the preheated oven to roast for 30 - 35 minutes at 210 °C / 410 °F or until the tomatoes are juicy and bursting.
Transfer the roasted tomatoes and other ingredients to a blender (or use an immersion blender). Add the water or vegetable broth. Blend into a thick, smooth soup and serve immediately.