Preheat oven to 375 degrees.
In a dutch oven, stir together tomatoes, garlic, olive oil, salt, sugar. On top, nestle in the bacon and herbs.
Bake for 40-45 minutes, until bubbling and tomatoes are beginning to get a crust around the edges.
While tomatoes are in the oven for 20 minutes, slice onions, peppers, and zucchini. Toss with 2 tablespoons olive oil, and 1 teaspoon salt. Spread on a baking sheet, and add to the oven. Bake until soft and tender, which should be about the same time as when the tomatoes are done.
When both tomatoes and vegetables are removed from the oven, slice sourdough bread in about 1/2 slices. Rub the cut side with a cut clove of garlic. Spread tomato confit on top of each slice, then vegetables, and then a slice of cheese.
Broil built toast slices on a baking sheet for about 4 minutes, until cheese is melted and serve immediately.