Garlic is a ubiquitous ingredient in most dinner recipes. Whether you just add a dab or like to triple the amount, fresh is always loads better than the jarred stuff. But you can hardly beat the convenience of the pre-minced garlic.
One day I saw in the gourmet section of the grocery store, a product called garlic paste. It appeared to be garlic puree, which seems like it would be a step above the jarred stuff. But, it got me thinking, and experimenting, and now I have a delicious homemade convenience product: roasted garlic paste.
Roasting garlic softens the bite and highlights the sweetness of the garlic. It also makes it a breeze to peel and process!
How to Make Roasted Garlic Paste
- Roast: Chop the top off the entire head of garlic (I usually do 3 at a time) and plop them into a small baking dish. Drizzle with a little olive oil, cover with foil, and roast at 350-375* for 45-60 minutes.
- Peel: Now you can just squeeze the soft, roasted garlic out of their wrappers!
- Blend: Add a little olive oil and puree with an immersion blender.
- Store: I keep mine in a small jar in the fridge.
Then, when I want to add some garlic to a dish, I simply spoon out the quantity I want. I estimate a teaspoon is about equivalent to a large clove.