Recipe and photo by Tami Ganeles Weiser
Prep Time: 5 minutes Cook Time: 1 hour
Roasting a whole head of garlic with a little olive oil transforms it into a delectable condiment to spread on bread or an flavorful ingredient to add to soups, sauces, and other dishes. And it’s easy to coat a sheet of foil with oil, wrap up the head of garlic in it, and and throw the whole bundle into the oven for an hour while you are doing something else.
2 tablespoons extra-virgin olive oil, divided
1 head garlic, unpeeled
- Preheat the oven to 350°F. Line a baking sheet with foil and coat with 1 tablespoon of the oil.
- Slice off and discard the root end of the garlic head, and place it, cut-side-down, on the prepared baking sheet. Drizzle with 1 tablespoon oil. Wrap the aluminum foil around the garlic.
- Bake for about 1 hour, until the garlic is very soft and caramelized.
- Squeeze each clove in the head to remove the softened roasted garlic. Squeeze it into a small container. It will keep for two days in the refrigerator.