You have become hopelessly addicted to the seductive flavor of roasted garlic. You must have it on your toast, on your corn, in your pasta sauce, and on your steamed green beans. What to do? Make this simple puree and keep it on hand for whenever you need it. Use it extravagantly—like a basic black dress, it goes with almost everything.
MAKES ABOUT 1 CUP
INGREDIENTS:
- 12 heads garlic
- ½ cup plus 1 tablespoon extra virgin olive oil
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F.
- Remove the outer papery covering of the garlic. Slice off the top of each head so most of the cloves are exposed. Place on a large square of aluminum foil for easy cleanup, or select the smallest baking dish you have that can hold the heads in a single layer. Drizzle 1 teaspoon of the oil over each head. Fold the foil over the heads to completely enclosed them, or cover the baking dish with foil.
- Roast for about 45 minutes, until the garlic is completely soft.
- When cool enough to handle, squeeze the garlic pulp into a small bowl. Mash with a fork. Stir in ¼ cup of the oil. Season with salt and pepper to taste.
- Scrape the garlic into a small, airtight container with a lid. Smooth the top of the puree and pour the remaining 1 tablespoon oil over the top to seal out any air.
- Store in the refrigerator for up to several months. After using some puree, top it off with more oil as needed.
SERVING IDEAS:
Here are some ideas for using it.
- Add it as a seasoning to soups, salad dressings, and pasta sauces.
- Serve it alongside baked potatoes, or mix it into sour cream for a topping.
- Spread it on bruschetta.
- Serve it with fresh bread and high-quality extra virgin olive oil. Let your guests dip the bread in the oil, then smear the bread with the garlic.
- Spread it on pizza dough before topping with sauce.
- Instead of roasting vegetables with slivered or crushed garlic, simply toss the roasted vegetables with a teaspoon of garlic puree—adding the garlic flavor without the risk of burning the garlic.
