Garlic Roasted Puree

This delicious recipe came from a card I found in an old box. It appears to have come from a grocery store. Use this puree for cooking as you would crushed garlic. I have used it in spaghetti sauce, soup, and garlic bread so far with excellent results.

• Ready In: 30 mins
• Serves: 12
• Yields: 1/4 cup

Ingredients

• 4  heads garlic, whole
• 1 -2  tablespoon olive oil
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon fresh lemon juice

Directions

1. Preheat oven to 350° or 325° for a glass pan.
2. Slice bottoms off heads of garlic to loosen cloves. Leave skins intact. Place in shallow bake-ware pan. NOTE: I have arthritis and slicing the bottoms off can be difficult so I slice straight across the middle and put both halves in the pan, sliced side down.
3. Drizzle with olive oil.
4. Bake for 20 minutes (I do 30 minutes for a milder flavor).
5. Cool.
6. Slip off skins and place in garlic in the food processor (or use a stick blender).
7. Add salt, pepper and lemon juice. Process until smooth.
8. Spread this mild puree on toast French bread, baked potatoes or grilled chicken.