Think of this as a mashup of panzanella, or Italian bread salad, and Spanish migas, which combines toasted stale bread and chorizo. Ripe, in-season tomatoes are best, but in non-summer months, Campari (also called cocktail) tomatoes are a good alternative, as they tend to be juicy and sweet year round. (Camparis tend to be smaller, so simply cut them into 1-inch wedges; no need to halve the wedges crosswise.) Tossing the prepped tomatoes with a little salt and sugar slightly softens them while drawing out some of their juices, which help soften and flavor the bread. Sourdough works especially well, but any loaf with a chewy, sturdy crumb does nicely.