I was supposed to go strawberry picking with my mom and @adjoa on Saturday, but wouldn’t you know it, it rained!
I had plans for those strawberries; cakes, crumbles, pies and slow roasted.
These slow roasted strawberries are great for when you find yourself with lots of strawberries, and you don’t want them to go to waste.
It’s quite easy to make, and the sauce is versatile, it can be used on ice cream/yoghurt as toppings, on cakes, and other desserts…
Here’s what you do; take some hulled strawberries, add sugar and balsamic vinegar and your favourite spice – I used cinnamon. Slow roast at 250 F. for about an hour.

The strawberries hold their shape well when slow roasted.

The sauce lasts three days to a week in the fridge.

Serving suggestion: Toasted nutella sandwiches with slow roasted strawberries; heaven!