Preheat the oven to 200ºC
Place the raspberries in a roasting tin and sprinkle over the sugar and vanilla.
Mix well and bake for 20 Minutes, until the berries bubble.
Remove from the oven and scrape all the berries into a sieve over a bowl.
Press the berries through the sieve to catch the seeds.
Store in the fridge for up to seven days.