Put broiler on and toast the breads on one side for about 2 minutes (especially if your top rack is right up against the broiler) or until they are golden brown.
In the meantime, combine in a bowl the tomatoes, salt, thyme/oregano and sugar and let sit.
When the toasts are ready, spread the sobrassada across the warm toasts, arrange on the plate and then dress them with the tomato mixture.
This is adapted from The Book of Tapas, scaled down for two people, and it's really amazing. The sugar makes the tomato topping sing, and the sobrassada (a mushy version of chorizo) is a revelation in deliciousness.
October 30, 2010