Community Pick
Roasted Garlic Paste
"A staple at our house, roasted garlic has uses limited only by your imagination. Roasted garlic is very mild and mellow. Flavor meats, sauces, breads, pastas, dressings and vegetables with it."
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. -
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. -
Wonderfully easy! Added some chicken stock to the finished puree for a slightly milder paste. -
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! -
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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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.
