It’s strawberry season! For the past week I’ve been eating a strawberry off the bush every time I go into the back yard. It’s been heaven. There’s something so rich, and fleeting, about eating seasonally. When you don’t eat strawberries the rest of the year and then all of the sudden you have a month of enjoying their perfectly tart flavor, you appreciate it that much more. I feel the same way about many foods, but strawberries, because they’re the first of the berries, always make my heart sing. The only thing that compares is tomato season.
With my first big batch of local strawberries I decided to roast them to make a sauce that is delicious on its own accord but also very versatile. This sauce would be great with ice cream or on angel food cake, but it would also be great in savory dishes like roasted pork or grilled steak. I can’t wait to eat it on everything.
Roasted Strawberry Sauce
1 lb of strawberries
1/4 cup raw sugar
1 tsp ginger
Drizzle of olive oil
1 tsp vanilla extract
Hull the strawberries. Toss with remaining ingredients and roast for 40 minutes at 350. Let cool and transfer to a container. Keep in fridge for up to two weeks.