It turns out that the tomato "loves" brown bread very much.

Vegetables grown at home without the use of chemicals, not bought in the supermarket, are in increasing demand in the market, as every consumer understands their benefits for children and adults.

With special love, we treat juicy, red-cheeked handsome tomatoes, as they are not only tasty, but also very useful for the human body: they are rich in lycopene, which perfectly improves health. Growing them does not require large plots and costs, especially if a gardener, passionate about his work, tries to use the wise advice of grandparents in agricultural technology, who know many secrets with which vegetables can be grown without any special material costs. For example, black bread can be a good helper in getting a rich crop of tomatoes. Its use as a top dressing will help the gardener get a decent income from selling his products on the market. This is real already because tomatoes are among the five most popular vegetables.

It turns out that black bread tomato is very "loving"

Feeding tomatoes with bread

Nice-tasting, low-calorie tomatoes are quite within the power of any gardener to grow. By correctly applying agricultural technology and listening to people's advice, you should feed the plants in time, and even the most infertile soil can be made nutritious for tomatoes, which will respond to care with a generous harvest.

What did our grandmothers feed these heat-loving plants? The secret is very simple - black bread!

What did our grandmothers feed these heat-loving plants? The secret is very simple - black bread! This amazing and accessible to everyone fertilizer is time-tested. Any family is able to collect enough crackers over the long winter months to find a worthy use for them in the spring: use it to feed the tomatoes. This will greatly improve the fertility of any soil.

How to feed tomatoes (video)

What are the benefits of bread feed?

Tomatoes are a culture of intensive growth, they require a lot of minerals. Black bread contains a whole bunch of minerals such as:

• phosphorus;
• nitrogen;
• potassium;
• iron;
• manganese;
• sodium;

In addition, it contains a variety of vitamins. Due to its rich composition, grain top dressing helps seedlings to take root faster in a new place, plant roots to gain strength. Thanks to her, stems and leaves grow better and faster, flowers develop and beautiful and even fruits ripen.

Another positive quality of this fertilizer is that it is not only effective, but also safe both for the fetus itself and for those who eat it.

Tomatoes are an intensive growth crop, they require a lot of minerals.

Bread contains a lot of simple carbohydrates. Once in the soil, they become a breeding ground for a myriad of fungi and bacteria, which themselves become food for the planted plant. It is known that the plants themselves, in order to attract nitrogen-fixing microbes, secrete carbohydrates with their roots. Microbes, having processed the grain top dressing that has entered the soil, convert nitrogen, which is part of the air, into nitrogen salts, which the plant needs.

But here it is necessary to take into account the time of feeding and its quantity. The optimal concentration of carbohydrates, according to experienced gardeners, is 0.2-0.5%. This means that in a bucket of water it is enough to infuse only 50 g of bread.

Folk recipes for feeding tomatoes with black bread

There are several ways to prepare top dressing:

1. Bread crusts collected over the long winter months are placed in a bucket, can be filled to the brim, filled with water, pressed down with oppression so that the crusts do not float up, and the fertilizer is kept for a week in a warm place. Since the smell from the bucket will be quite unpleasant, it can be tightly covered with plastic wrap. When the leaven "ripens", the liquid is drained and diluted three times, and the thick mass is thrown into the compost.
2. An 8-liter bucket is filled halfway with pieces of dry black bread, filled with water so that the crackers are covered with it, a plate of such a size is placed on top so that it does not allow the pieces to float up, and a load is placed on it, for example, a three-liter jar of water. A week later, the future fertilizer is filtered, 3 liters of clean water are added.
3. 1/3 of the manure is placed in the barrel, and the rest of the contents are all kinds of weeds, bread or fresh yeast. During the season, use 1 liter of this mixture, diluted with 8-10 liters of water. But at the same time, it is still necessary to use microfertilizers, nitrogen, superphosphate, as well as chemicals for pest control.
4. Crackers are poured into a can, poured with warm water, tightly closed with a lid and placed for 2 weeks in a place that is well warmed up and illuminated by sunlight so that the solution ferments. The mixture is then diluted 1:1 with water. Everything is ready for use as top dressing.
5. 3-4 loaves are soaked for 2 days in a 15 l bucket. Then squeeze, filter through gauze, dilute 1 liter of infusion with 8-10 liters of water and begin to feed the tomatoes. Seedlings after 10 days are transformed: they become powerful, luxurious. The thing is that bread is an organic top dressing for the soil. The basis of bread top dressing, of course, is yeast, which includes, in addition to minerals, growth stimulants, micronutrients.

Tomatoes, if watered with a bread solution, not only develop faster, thanks to a strong root system, but also produce a rich harvest of fruits with excellent taste.

How to fertilize tomatoes (video)

How to fertilize black bread

Tomatoes can be fed 2-3 weeks after planting. The liquid is usually poured in the evening or after rain under the root of the plant, its volume should be approximately 1 cup. Experienced gardeners first water the tomatoes abundantly. It is advisable to repeat top dressing every one and a half weeks if the soil is not fertile enough. This economical and easily prepared fertilizer will support tomatoes well during the formation of the ovary, when the third flower brush appears, after the second brush has blossomed during the formation of the fruit.

Top dressing made from black bread is one of the conditions for obtaining high-quality, tasty, healthy products, since it does not contain chemicals that are dangerous for the human body.

People say that bread is the head of everything. The above proves that this is true: bread not only nourishes a person, but also supports all living things around, including plants.

If you ask a Catalan about a traditional national dish, the first thing that comes to mind is undoubtedly pa-amb-tumaka, bread with tomatoes, which can also be called "pa amb tomaquet" in Catalan. This is a very tasty and easy to prepare appetizer. In this article, we want to tell how to cook "pa amb tomàquet". Take note!

Origin of "pa amb tomàquet"

Photo via Pixabay

Most sources say that " pa-amb-tumaka" came from a simple recipe for bread with olive oil from Mediterranean cuisine from ancient times to Greece. In the seventeenth century, panbolibo (bread and butter) first appeared in Jaume Oliver's cookbook, but it wasn't until the eighteenth century that people began to eat juicy and tasty tomatoes from America. In 1884, the first written reference to pan-tumacu appeared on Catalan farmhouses where they laid on dried bread and seasoned it with oil and garlic to make it soft enough to chew on. Other sources claim that pan-amb-tumaka was actually brought by the Murkans, who came to work in the construction of the Barcelona metro back in the twenties. It is said that they planted tomatoes along the paths and at lunchtime they picked tomatoes and ate them with dry bread.

Writer Manuel Vazquez Montalban says in his book " Prize(1996), that pan tumaka, "materializes the clash between European wheat culture, American tomato, Mediterranean salt, and devotional Christian salt," meaning that this recipe could be seen as an amalgamation of different cultures. The Catalans adopted him as their own, and since then he has become a symbol of their culture. In the rest of Spain and other European countries, pan-tumaca is often consumed as a mixture of crushed tomato, butter and salt on a slice of bread, sometimes with garlic.

The original recipe for "pa-amb-tumak"

Photo via Pixabay

To eat a real Catalan pan-tumacu, you must choose carefully Ingredients: ripe tomato, large slice (the best bread for this is toasted "pa de pages" or rustic bread), olive oil and a little salt.

Cut the tomato in half without removing the skin, take one half, put the cut on the bread and press the tomato until the bread is completely red. Repeat the process on both sides of the bread if it is " pa de payes". Don't worry if you get tomato seeds or pieces on the bread, they will make everything taste better. You can optionally add a little garlic to a slice of bread. Finally, pour in some olive oil and add a pinch of salt to the bread and voila! This bread is ideally combined with Spanish ham and is suitable.

Where to try "pa-amb-tumaca" in Barcelona?

La Bodegueta del Poble Sec

Restaurant La Bodegueta del Poble Sec located on the most famous pintxos street in Barcelona. It offers traditional Catalan dishes. There you will find many dishes that the locals love, such as snails, tortillas, sausages and, of course, pan-tumaca. Address:

If the only consequence of the Columbus expedition was the appearance of a tomato in Europe, old Christopher would have to be recognized for this alone as the greatest discoverer in history.

Indeed, it is absolutely impossible to imagine modern European cuisine without what the Aztecs called "tomatl". Today's issue of TOP5 is about the simplest (but, in my opinion, one of the best) uses of tomato: tomato + bread.

Bread, tomato and a lot of fun

The Spaniards, who were the first inhabitants of the Old World to taste tomatoes, seem to appreciate them more than others. In Spain, Mallorca, even a special variety of tomatoes was bred, the only purpose of which is to be grated on a piece of toasted bread.

The same thing, but with basil leaves and a drop of balsamic in Italy is called bruschetta.

Spanish pan tomato

Some people think that hot chocolate churros are a typical Madrid breakfast. And it is true. But no less typical breakfast in the capital of Spain is a piece of bread with grated tomatoes. And what else is put on this Spanish sandwich, you will find out at the link.

Well, what is Spanish food without gazpacho? By the way, gazpacho was eaten in Spain long before Columbus traveled. Because the main thing in gazpacho, do not be surprised, is not a tomato, but bread.

Greek dakos

For some time now, my favorite combination of bread and tomato has been dakos. The recipe for this simple summer dish was brought by us from his homeland, the island of Crete. Every year, with the onset of heat and the appearance of delicious tomatoes, we make dakos in the country.

Pan con tomate, which translates from Spanish as “bread with tomatoes,” is a famous appetizer that is loved in Catalonia, Andalusia, Aragon and other regions of Spain. Cooking it is very simple, but bread with tomatoes is so tasty that it is sometimes called " spanish"(True, it's mostly Americans who pronounce it" brushetta). Now that a novelty has appeared in all markets of the country - tomatoes with the smell and taste of tomatoes - this recipe is more relevant than ever.

Bread with tomatoes

4 servings

4 slices of bread
2-3 garlic cloves
2 ripe tomatoes
olive

Bread - and ideally for this dish you want rustic bread with a coarser flour and with a porous crumb, although a regular baguette will do - cut into not too thin slices and grill or bake on both sides on the grill or bake in the oven. While the bread is still hot, rub the surface with garlic, and then take half of the tomato and rub its flesh vigorously into the bread as well. Drizzle bread with olive oil and season with salt.

There is another way of making bread with tomatoes, it is less authentic, but perhaps it will seem more convenient and tastier to someone: grate the tomatoes on a coarse grater, brush the bread grated with garlic with this pulp, then season with olive oil and salt in the same way. For greater variety and gluttony, you can add