First, thoroughly remove the greens from the tomatoes and lightly cut into them. Put the processed tomatoes in a saucepan with hot salt water (with a little oil if necessary). Leave the tomatoes in this water until the skin loosens at the interfaces. Now take the tomatoes out of the pot and let them cool down. Then remove the peel of the tomatoes, which have loosened from the pulp due to the heating.
Now halve the tomatoes and remove the kernels and the soft flesh. Then cut the tomatoes into small pieces and place them in a colander to drain. Give a little tutoring by pressing lightly on the tomato pieces. When the tomatoes have reached the right consistency (not too watery), place them in a bowl with the finely chopped basil, onion and garlic. Now the most complex part is done.
Now pour a dash of olive oil over the mixture and optionally add the spices. After carefully stirring the tomatoes one more time, you can prepare the balsamic cream. To do this, bring the balsamic vinegar and red wine to the boil, stirring constantly. As soon as the mass is thick, add the orange juice and honey. Let the whole boil again until it is thick and set it aside to cool.
Now cut the baguette into 2 cm thick slices and fry them in a pan with hot olive oil on both sides until they are golden brown. Now you should quickly add the tomato mass to the bun parts with a tablespoon, otherwise they will get cold and mushy. Spread the small bruschette on a plate and spread them a little. Now spread the balsamic cream on them. Finally, pour some grated Parmesan over the pieces and garnish with a small leaf of basil if necessary. By the time that is done, the bruschette will have reached the right temperature for consumption.
The whole thing is of course very time-consuming, but it`s worth it.
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