Step 1

Preheat your Air Fryer to 350F / 180C and get your Air Fryer cake barrel pan ready.

Step 2

Place tomatoes on a cutting board and use a sharp knife to quarter them (If large) or slice in half (if small).

Step 3

Add tomatoes to a mixing bowl and stir in the ground allspice (pimento), dried oregano, and salt.

Step 4

Transfer the tomatoes to the cake barrel pan and place in the preheated Air Fryer.

Step 5

Cook for 18 minutes, stirring them a couple of times during roasting.

Step 6

About 3 minutes before cook time ends, add in finely chopped green onions and balsamic vinegar and stir.

Step 7

When done, remove the cake barrel pan from the Air Fryer, let cool, and then blend the sauce to your desired chunkiness/smoothness using an immersion blender. Or you can just mash with a fork.

Step 8

Chef's tip: the oven version will need a little oil.

Step 9

Preheat the oven to 400F / 200C.

Step 10

Place tomatoes on a cutting board and use a sharp knife to quarter (if large) or slice in half (if small).

Step 11

Add tomatoes to a mixing bowl and stir in the ground allspice (pimento), dried oregano and salt.

Step 12

Transfer the tomatoes to a small lightly oiled skillet and place in the preheated oven.

Step 13

Cook for 30 minutes, stirring them a couple of times during roasting.

Step 14

About 10 minutes before cook time ends, add in finely chopped green onions and maple syrup and then stir.

Step 15

When done, remove from the oven, let cool and then blend the sauce to your desired chunkiness/smoothness using an immersion blender. Or you can just mash it with a fork.