Step 1

In a large bowl, toss the tomatoes with the sugar and 1 teaspoon salt. Let stand, tossing occasionally, while you prepare the remaining ingredients. In a 12-inch skillet over medium, cook the chorizo, stirring, until lightly browned, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.

Step 2

To the fat in the skillet, add 2 tablespoons of the oil and the bread. Cook over medium, stirring, until browned and crisp, 3 to 5 minutes. Remove from the heat and cool. Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons oil, the vinegar, oregano and ½ teaspoon each salt and pepper.

Step 3

To the tomatoes and their juices, add the roasted peppers, parsley, chorizo and bread. Re-whisk the dressing, then add it to the tomato-bread mixture; toss. Let stand until the bread softens slightly, about 10 minutes, tossing once or twice. Taste and season with salt and pepper, then transfer to a platter. Using a vegetable peeler, shave the manchego over the top.