Roasted garlic is an easy way to take recipes for things like tomato sauce up a notch — or you can just smear it on bread for a delicious snack.
By Swathi Iyer
First, preheat oven to 375 degrees. Start with a fresh garlic bulb (or a few). Cut the top off of your garlic bulb. Just enough to expose the bulbs. Place garlic bulbs inside a piece of foil with cut side up and drizzle with olive oil, salt and pepper. Close tin foil to keep heat contained, making sure that the foil seam is near the top so oil doesn’t leak out. Place in an oven safe container and bake at 375 degrees for about 30-45 minutes
You know it’s ready when it’s turned a light brown and looks caramelized. It should have a creamy consistency if you poke it with a knife. Let cool.
If you are roasting multiple cloves at once, you could put EACH bulb of garlic in it’s own foil with it’s own seasonings and oil. Then using a cupcake pan, place each clove in a separate cupcake section (imagine a foil packet in it’s own spot in the cupcake pan). I might do this next time, I think they will roast more evenly.
If you want to keep your roasted garlic, I would recommend freezing it. Squeeze out of paper shell and you can freeze in single servings or in one large bag.
Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.