An old Russian tomato with pink, meaty fruits and high productivity, ideal for sauces.

What I appreciate about Bread and Salt is its productivity and its ability to adapt to cooler climates. It also seems to tolerate warmer conditions well, since it produces very well in my greenhouse. This heirloom variety from Russia produces large, pink, heart-shaped fruits with dense, meaty flesh. Its name refers to the tradition of offering bread and salt as symbols of health, prosperity, and hospitality.

Its mild flavor, with low acidity, makes it particularly well suited to sauces, passata, and preserving. It is also delicious sliced fresh in salads or sandwiches.

Its vigorous, indeterminate plant produces abundant fruit in about 80 days.

Every variety has its own personality. The best tomato isn’t the one that everyone likes, but the one that finds its place in your garden, your kitchen, and your habits.

You can share its seeds within your community: our seeds are reproducible.

Cultivate your preferences.

Flavor Profile

Mild & Balanced

Sweet: ●●●○○ | Tart: ●○○○○ | Aromatic: ●●○○○

Intensity: moderate | Texture: meaty

Each flavor profile is based on my own observations in the garden and during tasting. The seeds come from tomatoes selected in my garden.

Technical Information

Uses: Sauces, passata, preserving, salads, and sandwiches
Type: Heart-shaped
Color: Pink
Size: Large
Flesh: Dense and meaty
Botanical Name: Solanum lycopersicum
Maturity: 80 days
Brix observed during my tastings: 5
Origin: Russia
Sowing: Sow 5 mm deep, 6–8 weeks before the last frost
Hardening Off: Gradually before transplanting
Temperature: 24–32 °C for germination, then 16–20 °C

Full sun | Indeterminate ↕ ± 180 cm  | ↔ 60 cm  | Sturdy stake

Discover its sisters in flavor or use among the recommended varieties.