Place the tomatoes, basil and a good pinch of salt and pepper in a small saucepan over medium heat on the hob. 

Bring to a simmer. 

Simmer for 10 minutes (reducing the heat if necessary) stirring occasionally. 

Remove from the heat and use a fork to mash out the lumps carefully. 

Leave to one side. 

Chop the baguette into 4 (or portions that fit in your air fryer basket) and cut each piece in half so you’ve got 8 pieces. 

Spread each piece of baguette liberally with tomato. 

Sprinkle on a liberal handful of cheese. 

Place as many as you can in the air fryer basket (I do 4 pieces at a time)

Air fry for 90 seconds at 200 degrees C. 

Remove the basket and carefully press a few pepperoni pieces on top of each piece of baguette. It will stick to the melted cheese, stopping it from blowing off in the air fryer. 

Return to the air fryer and air fry for 2-3 minutes at 200 degrees C. 

Carefully remove them from the basket. 

Repeat with the remaining baguette.