Vanilla-Roasted Strawberries Recipe

Position a rack in the center of the oven. Preheat the oven to 425 degrees F.

To remove the stem and leaves from the berry using a paring knife, insert the tip of your paring knife as close to the stem as possible, and cut a narrow, shallow cone around it. Discard the stem.

Put the strawberries in a 9×9-inch shallow, non-reactive baking dish. Add the sugar.

Cut the vanilla bean in half vertically with a sharp knife and scrape out the seeds; add the seeds and the scraped-out vanilla bean to the berries. Toss to combine.

Place the dish, uncovered in the oven, and bake for 30 minutes stirring after 15 minutes. The berries will collapse and lots of juice will rapidly bubble all around them.

Cool to room temperature; everything will thicken and become jammy as it cools.

Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits.

Serve over cakes, ice cream, yogurt, or spoon into oatmeal.