Dice fresh roma tomatoes and mince garlic. Slice basil leaves into thin strips. When dicing tomatoes, remove seeds and juice from tomatoes. Try to get the diced tomatoes as dry as possible.
In a large bowl, combine diced tomatoes, olive oil, balsamic vinegar, basil, garlic, and sugar. Add more balsamic vinegar if need, and add salt and pepper to taste.
Stir mixture and let it sit for 15 minutes, or up to a couple of hours.
Slice baguette or ciabatta into ~ 1 inch thick slices. Toast bread.
Top bread with tomato mixture, and sprinkle with shaved parmesan cheese. Also drizzle with some of the balsamic vinegar/olive oil juice from the tomato mixture to get lots of flavor onto the Bruschetta.
Serve and enjoy!
If storing, keep tomato mixture separate from bread and refrigerate. Top mixture on bread only when ready to serve.