Roasting garlic mellows even the most pungent varieties, turning firm cloves creamy enough to spread on bread, add to dips, mix with vegetables or stir into soups. You’ll love the versatility of this “condiment” that’s good to have on hand when you want to add a burst of garlic flavor.
- 6 to 8 heads garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 tablespoon fresh rosemary leaves
- Sea salt
Leaving the heads of garlic intact, rub the excess papery skin from the outside. Using a sharp knife, cut about ¼-inch from the tops of the heads to expose the tips of the cloves.
In a small bowl, combine the oil, vinegar and rosemary leaves. Place the garlic in a sealable plastic bag and add the oil mixture. Seal and let marinate for 8 hours, shaking occasionally.
Preheat oven to 375 degrees. Remove the garlic from the marinade and place cut side down in a shallow baking dish. Pour the marinade into the dish, cover tightly with foil and bake for 35 to 40 minutes or until the garlic is fragrant, soft and squeezable. Remove from the oven and let cool until the heads are easy to handle.
Squeeze the garlic into a bowl, sprinkle with salt and mash with a fork, adding a teaspoon of oil at a time until worked into a smooth paste. Store in an airtight container in the refrigerator for up to one month.
Recipe adapted from Farms & Food of Ohio: From Garden Gate to Dinner Plate (Hippocrene Books, 2007)
Makes about 1 cup.