Makes about 2 cups
1 lb Driscoll's Strawberries, hulled and sliced
1/4 cup granulated sugar
1 vanilla bean, scraped
juice of one lemon
pinch of salt
pinch of cardamom
Add the berries to a large bowl and toss with the sugar, lemon juice, vanilla bean and vanilla seeds, salt and cardamom. Let sit at room temperature for about 30 minutes to 1 hour.
Meanwhile, preheat the oven to 375˚F. Add the strawberry mix to a glass or ceramic 9 x 13 inch pan and discard the vanilla pod. Roast in the oven for about 30 minutes or until the berries are very tender and have released their juices.
Serve over ice cream, on cheesecake or on top of yogurt.