How to Roast Strawberries

We got great strawberries in Monterey on Sunday, we ate a lot with Crème fraîche and it didn’t seem worth it to make jam out of the remaining strawberries. So I took to the internet, which informed me that everyone and their mother has moved on to roasting their surplus strawberries, duh, and so I decided to follow suit.

I hulled the strawberries and cut them in half lengthwise, then dropped them in a large baking pan. I added about 1/4 cup of sugar (I’m guessing that I had about a 3/4 pound of strawberries) and one teaspoon of Native Vanilla Extract (good clean flavor). Mixed up and then spread out evenly, the strawberries went into a 350 F oven for 30 minutes. I rotated the pan halfway through, but only sort of shook the strawberries a little instead of stirring them.

Transfer strawberries to a parchment-lined baking sheet (so you can easily pour off the syrup) and add 1/4 cup sugar.
Add 1 teaspoon vanilla extract and toss.
Toss well
Roast at 350° for 30 minutes.

I love fresh thyme sprigs and salt added to my strawberries (optional)

At the end, the scent of roasting strawberries had filled the house. The fruits had given off a gorgeous claret syrup, but had stayed intact – shrunken, but intact. I let them cool, much to my son’s chagrin, and this morning we ate them spooned over bowls of cool, creamy yogurt. The flavor of the strawberries had concentrated and deepened, of course, but gone darker too, into a richer, almost savory place. And the texture of the strawberries was wonderful – with just the barest heft, the seeds still crunching pleasantly in my teeth, the flesh silky and tender. They made our bowls of breakfast yogurt taste like dessert.

Fact: Now we need more strawberries.

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