Preheat the oven to 350 degrees. Combine strawberries, sugar, vanilla and salt in an 8 inch square baking dish. Roast in the oven for 20 minutes. Remove from the oven and stir briefly. Return to the oven and roast for an additional 20 minutes. Remove from the oven and allow it to cool slightly. Leave the berries as is or mash the mixture with the back of a fork or a potato masher until it is a jam-like texture. Cover and refrigerate until ready to use (up to one week).
1 pound of strawberries makes about 1 cup of roasted strawberries. If you want to make a double (or triple or quadruple) batch, simply scale all ingredients accordingly. A double batch will fit in an 8x8 glass dish but a triple or quadruple batch will require a 8 x 11 or 9 x 13 baking dish to accommodate the larger amount of berries.
Store in a tightly sealed container (I like to use a glass jar with a lid) in the refrigerator. They will keep for about a week. Freeze for longer storage (up to 3 months).
Calories: 74kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 175mg | Fiber: 2g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 1mg