Slow Roasted Strawberries Recipe

Thursday, February 3, 2011


Last week, I was shopping at my local Amish produce market and I bought a whole flat of strawberries.  Don’t ask me why.  I don’t know what came over me!  They just looked so ripe and juicy and…red.  The next thing I knew they were sitting in my shopping cart and I was plunking down some serious cash.  I couldn’t help myself!  Sigh.  On the drive home, I began to have buyer’s remorse.  A flat is about  eight quarts of berries.  That’s close to twelve pounds!  What the heck was I going to do with twelve pounds of strawberries?!?!

The first thing I did was pick out the ripest, prettiest berries for us to snack on “au naturel”.   That was kind of hard because most of them were very ripe and pretty, and one can only eat so many strawberries before exploding.  I cleaned and hulled a bunch more, put them in freezer bags and slipped them in the freezer for those sad times when fresh strawberries are not available.   The next thing I did was make some good old Southern-style strawberry shortcake. Even after all that, I still had almost four quarts left.  I thought about making jam and canning it like I did with my scrumptious apple butter, but honestly, I just didn’t have the time – or enough empty jars – to do it.   So, I did the next best thing.  I roasted them – low and slow – in my oven.    read more >>

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Hello and welcome to SGCC! I’m Susan, a professional writer, food columnist, recipe developer, wife, mother, daughter and sister, who used to be a lawyer in a previous life. My love of food comes from a long line of wonderful and creative Italian home cooks who didn’t always have a lot, but knew how to make a lot out of what they had. I hope that you enjoy yourself while you’re here, and visit often! read more >>

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