49 Reviews

I'm another 'garlic roasting virgin'. :) Don't know why I waited so long. I did 8 heads, which yielded 1-1/2 cups of paste. We had it broiled on french bread. Sooo tasty. I mixed 1/4 cup paste with 1/2 cup butter, 5 turns of the pepper mill and about 1/4 tsp red pepper flakes. The remaining paste I froze in 1/4 cup increments. Must buy MORE garlic!!!! Thanks so much for sharing.

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Diana #2 August 27, 2008

I'm a pizza aficionado and will share that this garlic paste is the secret to awesome white pizza. Spread it on the crust, then add the cheese, then any other toppings. You will need about half a cup paste for one pizza, made from approximately three heads of garlic and 3T olive oil.

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FLKeysJen August 26, 2008

Wonderful idea! I have always done just one head of garlic at a time. Never thought of freezing it. Read all of the reviews and ended up using about 1/2 c EVOO for 5 heads. Cooked them in silicon muffin tins for ease of cleanup and sat salivating the entire time these were in the oven. Thanks Sugerpea!

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K9 Owned October 28, 2008

ahh, the beauty of roasted garlic! We had this with toasted Italian loaf. Just spread the "schmutz" over the toasted bread....total bliss!

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lilquiz April 19, 2008

Wonderfully easy! Added some chicken stock to the finished puree for a slightly milder paste.

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Shazzie December 26, 2013

I made 2 garlic bulbs last night using this method (I wish I would have made more). I did not measure the amount of EVOO or S&P that I put on them, but it worked! I always did the regular "wrap in foil" method. This was great! I plan to roast about 8 or 10 this weekend to keep on hand. Thank you for posting this. (Made for 'Name That Ingredient' tag game)

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rosie316 May 04, 2013

Needed some roasted garlic for a soup, and this was perfect! Smells fabulous while roasting....made me want to eat it all instead of using it in the recipe!

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breezermom December 05, 2012

Easy, clear, perfect. thank you.

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suzgschwind April 26, 2012

I was cooking a ham tonight at 350 degrees and had a head of garlic that I wanted to roast in addition to cooking the ham. I picked you'r recipe to scale down and try. I wrapped the one garlic head that I had on hand, after prepping it, in heavy duty tin foil and cooked for 90 minutes. It worked for me and now I can't wait to put it to use. It is so creamy and yummy. Thanks superpea for posting.

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sloe cooker May 08, 2011

I've made this for years now. I put mine in tin foil in the oven and bake. I love it on toast by itself.

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ChefBri March 08, 2010
Roasted Garlic Paste