Michelle Polzine’s Slow-Roasted Strawberries

So I roasted for 3 hours. The strawberries are completed dried out. No syrup whatsoever. I was hoping to use with Maialino's olive oil cake, but how can I? Is there a way to recreate a syrup of some sort?

Serious yum! Great with olive oil cake, ice cream, and Brie. My new go-to when time is too tight for making jam. I start them around lunchtime and they are ready for after dinner delights. Stores well, too.

Will this work with blueberries?

Have to bake the cake this week end, but alas it's October 17th and the best strawberries are long gone from SW Florida. We have berries available, but they are like red, tasteless cotton balls. I'm going to try whole, frozen ones. I'll do a smaller batch to not waste my $$$ and time, but I am drive to have this with the cake. I will, of course post an update with my results. My family is used to the guinea pig trials; some of which have become dearly loved and often called for repeat performers. Off to the market I go.......

Just made these and not only did they come out SO delish, but they also made our house smell amazing! Looking forward to having them tonight with shortcake. Thank you!

I really loved these. I made 1.5 times the recipe, started it in two pans, and then transferred everything to one after about 2 hours. I wound up cooking them for 3.5 hours, and I got exactly what I was hoping for: a jammy syrup with big chewy bits of strawberries exploding with flavor. I had been planning to serve them with a meringue cake I'm taking to a party tomorrow, but instead I used them as the jam layer of a Bakewell tart, destined for the same party.

Oof, I wanted to love this recipe but it so did not turn out the way I hoped. First, maybe my pan was reactive? The strawberries turned this incredibly unappetizing shade of brownish-gray. I'm usually not picky about how my food looks but I couldn't show these to anyone, ha. I roasted them on the pan I usually slow roast tomatoes on, figuring that there's a similar liquid and acidity and never have issues with it, but I guess not? Also, even aside from the look, I just don't love the taste. They turned kind of slimy, not appetizing at all, and taste mostly of sugar, not the concentrated strawberry flavor I was hoping for. I roasted them for 2.5 hours, until the liquid was about to start turning into a caramel. This sounded great in concept but was a total fail for me. I think I've roasted strawberries at a higher heat and shorter time before with more success, so will try that next time. Admittedly, these were winter supermarket strawberries, so not the best quality, but that's why I hoped roasting would improve them! (As it does with winter tomatoes.)

hi, does this work with frozen strawberries too? Thank you!

I am always depressed when strawberry season ends. I roasted three quarts of strawberries toward the end of the season and refrigerated some and froze some. The refrigerated ones lasted at least a month until they were all gone and the frozen ones are easy to defrost. I froze them flat in small batches in zip lock bags. They are amazing on ice cream - more intense flavor but not freeze dried hard. Love this recipe!

This is genius. Roasting the strawberries makes them so flavorful-perfect on granola or yogurt. (or ice cream). Great to do with those strawberries that are starting to look puny.

Has anyone tried this with cherries? I overbought when they were on sale for 99 cents a pound. I've already pitted and froze some, but have another big ol' bag sitting on the counter, saying, "Well?"

Please toss you old metal strawberry huller and replace it with one thick diameter platic straw (where available under current law!)
Hold strawberry between thumb and forefinger. Slowly but firmly push the plastic straw through the very bottom of the berry and aim to exit int the very heart of the green top.
With about two or three tries, you will be a pro and your strawberries will be cleaned of the white spine and green tops cleanly and almost effortlessly!

Please use this power only for Good.

I made the olive oil cake and it was divine. The strawberries ---- after two and a half hours in the slow oven, they were hard as rocks and beyond repair. What went wrong? I used 6 cups and the prescribed sugar, I flipped them a couple of times, gently. At about an hour they looked good but after longer, they were goners. I ended up just drizzling sugar over fresh strawberries and letting them macerate. However, I would love to know what went wrong. I may try them again. I cook and bake A LOT so this has me stumped.

Delicious! Any idea how long these will keep safely in the refrigerator?

I just made a double batch of these. Rather, I had 1600 grams, so I put them in 2 half sheet pans that I lined with parchment. Used 1/2 c. sugar in each pan. They took 3 hours. Oh. My. Goodness!!! These are unbelievable. The flavor is so bright and intense. I also made the olive oil cake. I've made it many times. It's one of my favorites. I'm going to serve the strawberries with the cake and add the rest to a batch of creme fraiche ice cream I'm getting ready to make. This is indeed a "genius" recipe. I live in South Florida and the low temperature of the oven didn't heat up my kitchen at all. I will be making these regularly. Thank you!

I've used this technique with grocery store strawberries to get a decent result from so-so quality fruit. I can only imagine how amazing this would be with in-season native berries....I don't know that I'd share with anyone :-]

Back in the 90's there were U-Pik fields of strawberries in the outskirts of Miami. Tomatoes too. Not sure if I would make this recipe now due to the expense, plus having my oven on for 6 hours in Miami is a horrifying idea.

Would this work just as well with rhubarb? Thanks.

Can we get a ballpark time on "done"? Slow roasted for an hour, two, twelve?

Hi! Can't wait to try these strawberries, but other than "very, very slow roasting" can you give a time estimate for cooking?