Roasted Garlic Paste

"Roasted whole cloves of garlic, processed in the food processor to make a paste. Keep this on hand to make garlic bread, flavor mashed potatoes, or use in anything that could use a bit of a flavor kick. Roasting the garlic mellows the sharp, bitter flavors, leaving it sweet and tasty."
 
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photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
photo by Chef PotPie photo by Chef PotPie
photo by alligirl photo by alligirl
photo by breezermom photo by breezermom
Ready In:
1hr 2mins
Ingredients:
3
Serves:
12
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ingredients

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directions

  • Preheat the oven to 400°F.
  • Make a packet out of a piece of foil by folding it in half, then making small folds along two of the open edges.
  • Add the garlic, salt and oil to the packet. Fold the open side a few times to seal.
  • Bake until the garlic is very soft and golden brown. In my oven, this takes about an hour.
  • Once the garlic is done, remove from the oven and let cool slightly.
  • Place garlic in the food processor, and process until it is a smooth paste.
  • Place in a seal-able container and store in the refrigerator.

Questions & Replies

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Reviews

  1. Chef PotPie
    A neccesity in every kitchen, IMHO! Today I had 8 HEADS of garlic to roast, so I cut the heads in half, drizzled with oil, sprinkled with kosher salt, and followed the recipe and time, and squeezed out those golden lovlies! I have also done just a few cloves the same way when I'm all out and need some for a recipe. I use roasted garlic a lot, so I freeze it flat in a zipper bag, and just break off however much I need right from the freezer. Fabulous! ZWT 7 - Shady Ladies
     
  2. Shawna Landers
    I love how easy this is to make and how delicious it was! YUMMY! I used it to make garlic bread and froze the rest for future use!<br/><br/>Thanks
     
  3. Deantini
    YUM, this is great stuff! I should always have an extra 5 bulbs or so of garlic lying around and just pop them in the oven whenever it's going for an hour or so. I used the whole roasted bulb method, found it a bit messy to squeeze the garlic out of the bulbs afterwards (very minor complaint) and I may try peeling the cloves before roasting, like you indicate in your recipe. I mashed the cloves with a fork without problem. The whole family enjoyed this on bread as a side for a soup and I know I can put this to so many uses.
     
  4. alligirl
    I also used the whole bulb, as opposed to peeling the cloves individually. I added the olive oil, but saved a little of the salt, for the processing part. This was good and simple. I wish I could always remember to roast garlic when I have something else in the oven, but this is great, as I can try to keep it on hand. I especially love this served with goat cheese and roasted red peppers, slathered on toasted baguette slices. YUM! Thanks for sharing, IngridH!
     
  5. breezermom
    I have to say, I roasted the garlic in the bulb, not in the individual cloves......it is just too time consuming and harder to get the garlic into the paste form that way. I did use the oil and salt....normally I just add the oil. This is wonderful served on bread or added to any recipe needing roasted garlic.
     
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