Community Pick
Roasted Garlic Paste

photo by Kathy





- Ready In:
- 1hr 5mins
- Ingredients:
- 3
- Yields:
-
1 cup garlic paste
ingredients
- 1 lb garlic head
- 1⁄2 cup olive oil
- salt & freshly ground black pepper
directions
- Preheat oven to 375°.
- Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
- Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown; cool.
- Squeeze the cloves out of their skins into a bowl; add the oil from the baking dish and mix well, forming a paste.
- Store, refrigerated, up to one week.
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Reviews
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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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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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Tweaks
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DELICIOUS. I've been wanting to try roasting garlic for some time, and I knew when I found this recipe that this was the one. I baked just two heads together in a ramekin that just fit them both, then combined the garlic with the oil in that same ramekin and set the whole thing right on the table. I also didn't want to wait for it to cool since dinner was about ready, so I held each head upside down with tongs, and with a spoon pushed out each clove. There were just the two of us and it was gone before dinner was over. We put it just as is over brioche; it was wonderful. I loved that we were eating just garlic and olive oil instead of butter; much healthier, and definitely tastier. Thanks, MC.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.