A new twist on a Spanish classic—this Pan con Tomate with Calabrian Chilis is smoky, punchy, and totally addictive.
Pan con Tomate with Calabrian Chilis: A Spanish Classic with a Twist
Pan con Tomate with Calabrian Chilis is my take on one of Spain’s most iconic tapas. I’ve seen a few variations in how it’s made—some regions rub the tomato directly on the bread, while others grate it like I’m doing here. Since I always love a little heat, I figured adding Calabrian chilis would be a fun way to give this classic a twist. A bit of lemon zest brings brightness, and the whole thing comes together on a golden, crusty slice of bread. The bread really does make all the difference, so start with a good loaf and cut the slices yourself. Whether you serve it as a snack or an appetizer, this is one of those dishes that feels effortless but delivers big flavor.
Why You’ll Love This Recipe
A Spanish classic, reimagined: Pan con tomate is already perfect — but this version adds just the right twist.
Ridiculously easy to make: Just a few ingredients and no oven required.
Grated tomato = juicy perfection: It gives that saucy bite you want in a good tapas.
A subtle kick of heat: Calabrian chilis add smoky depth without overpowering.
Fresh lemony finish: A touch of zest brightens the whole dish beautifully.
What Is Pan Con Tomate?
Literally translating to “tomato on toast,” pan con tomate is a traditional Spanish dish made with grilled or toasted bread rubbed with garlic and topped with ripe tomato and olive oil. It’s a staple of Catalan and Spanish cuisine and commonly served as a tapa (small plate) with a drink. Each region in Spain has its own spin—some rub the tomato directly onto the bread, while others grate it into a pulp like we’re doing here.
Ingredient Highlight: Calabrian Chilis
Calabrian chilis are originally from southern Italy, but their smoky, slightly fruity flavor makes them a versatile pantry staple no matter what cuisine you’re cooking. Here, they lend subtle heat and umami to the tomato mixture without turning this into a spicy dish. A little goes a long way—start with a tablespoon and adjust to your taste. They’re often packed in oil, so they also add richness and depth with very little effort.
Madly Delicious Must-Know Tips & Questions
Use good bread. Choose a crusty sourdough or rustic country loaf, ideally one you can slice yourself for thicker pieces.
Grate your tomatoes. This creates a pulp that spreads easily and feels almost saucy—no need to cook it.
Olive oil matters. Use one you love the taste of, since it’s a main flavor here. A generous drizzle at the end goes a long way.
Don’t skip the garlic rub. Rubbing garlic on warm toast gives you flavor without raw garlic overpowering the dish.
Serve immediately. Once assembled, the toast will soften as it sits. For the best texture, serve right away.
Can I prep the tomato mixture ahead?
Yes! The tomato mixture can be made a few hours in advance. Just cover and refrigerate, then bring to room temp before serving.
Can I use cherry tomatoes or other varieties?
Roma tomatoes are ideal because they’re meaty and not too watery, but heirlooms or vine-ripened work too. Avoid very watery tomatoes.
What if I don’t have Calabrian chilis?
Try a small spoonful of harissa, chili crisp, or red pepper flakes as a backup. It won’t be the same, but it’ll still taste great.
Let’s Dish: Did You Know?
In Spain, pan con tomate is so beloved that it’s served any time of day—breakfast, lunch, or dinner. It’s often enjoyed alongside jamón, cheese, or olives, but it also shines on its own. It’s one of those dishes that proves simple ingredients, when prepared well, don’t need much else.
Love a twist on a classic? Then try my Pan con Tomate with Calabrian Chilis!
It’s toasty, juicy, and packed with just the right amount of heat. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Pan con Tomate with Calabrian Chilis
Equipment
- Box grater
Ingredients
- 4-6 slices of crusty bread (like sourdough). Cut from a fresh loaf if you can.
- Olive oil (for brushing and drizzling)
- 3 large Roma tomatoes
- 1 tbsp jarred Calabrian chilis (or more to taste)
- Salt, to taste
- Drizzle of olive oil
- 2 large garlic cloves, peeled and halved width wise
- 1 lemon, for zest
- Flaked sea salt, for topping
Instructions
- Prep the Bread: Slice 4–6 slices of crusty bread and brush both sides with olive oil. Toast on a grill, skillet, or flat-top until golden and crisp on both sides. 3-4 minutes per side on medium.
- Grate the Tomatoes: Slice 3 Roma tomatoes in half widthwise. Using a box grater, grate the cut side of each tomato until only the skin remains. Discard the skins.
- Make the Tomato Mixture: To the grated tomato pulp, add a big glug of olive oil, 1 tbsp Calabrian chilis (or more if desired), and salt to taste. Mix well and set aside.
- Rub the Bread with Garlic: While the bread is still warm, rub the surface with the cut sides of the garlic cloves.
- Assemble: Spoon the tomato mixture generously over each slice of toasted bread. Finish with lemon zest, a sprinkle of flaked sea salt, and a small drizzle of olive oil.