Lightly grease a large rimmed baking sheet with non-stick cooking spray.

Place raspberries in a large bowl and lightly toss with sugar and vanilla extract.

Transfer raspberries to prepared baking sheet and arrange in an even layer.

Bake 10 to 12 minutes or until raspberries are tender but still have some shape to them.

Allow to cool slightly before using, to allow excess juices to be released from the berries.