Roasted Garlic Paste and Oil

Roasted Garlic Paste and Oil

4 or 5 whole garlic heads
1 cup extra virgin olive oil
salt and freshly ground pepper
a pinch or two Italian seasoning (optional)

Heat the oven to 375°F.

Peel away the garlic skins and toss the clean cloves into a shallow baking pan. Sprinkle on the salt, pepper and optional seasonings, then pour the oil over the top. Cover the pan, loosely, with aluminum foil, allowing for steam to escape. Bake for 30 to 45 minutes. (30 minutes produces a fork tender clove, 45 minutes produces a softer spreadable clove.)

Drain off the oil in a tightly covered, sterilized glass jar or bottle and refrigerate and USE WITHIN 1 WEEK. Makes about 3/4 cup roasted garlic oil.

To make the paste, mash the cloves with a fork or give them a quick spin in a 1 cup food processor. Makes about 1/2 cup garlic paste.

I stirred the roasted garlic paste into my homemade tomato sauce; lip smacking smooth. The roasted garlic oil is said to be wonderful added to vinaigrettes, for sautéing vegetables, or in any recipe calling for roasted garlic oil.

Inspired by Michael Chiarello's Flavored Oils: 50 Recipes for Cooking with Infused Oils
From: Simple Daily Recipes
recipe picture
Jill McKeever