2-4tablespoonsgranulated sugar or raw sugar (see note below)
½ vanilla beansplit lengthwise (optional)
Preheat oven to 400. Quarter the large strawberries and halve the smaller ones. Place the strawberries in a 9-inch pie plate or 8x8 baking dish. Sprinkle the sugar over the strawberries and toss several times. Nestle the vanilla bean into the strawberries (if using).
Place the strawberries in the oven and roast for about 15-20 minutes, stirring once during the baking time. The strawberries are done when they have softened and the juices are thick and bubbly. Allow to cool slightly then squeeze the vanilla pod over the strawberries, and stir in the vanilla bean flecks, discard the pod. Cool completely and store in an airtight container in the fridge.
How much sugar to use: If you don't like things too sweet or if you're using ripe, peak-season strawberries, I suggest going with the lesser amount of sugar. You will get a slight balance of sweetness and tartness. If you're serving these with dessert or if you're using under-ripe berries, you will probably want them slightly sweeter, so use closer to 4 tablespoons of sugar.The color of your roasted strawberries will depend on how dark the strawberries are that you're starting with. Deeper red berries will result in a darker final product.