Roasted Garlic And Pepper Paste
Time
1 Hr 49 Mins
Servings
1 Jar
Diet Restriction - - -
Rating
0 Votes
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Secret Ingredients
10 whole heads of garlic
1/2 cup olive oil
1 teaspoon dried oregano or 1 teaspoon dried thyme
Salt and pepper
Salt and pepper
1 -2 teaspoon crushed red pepper flakes
Olive oil, to top up
Directions
Preheat oven to 350°F.
Remove the outside layer of skin from the garlic, leave the bulbs intact.
Cut approx a 3/4 inch of each garlic head and place in an oven-proof dish that will fit all ten of them.
Pour the olive oil over the exposed flesh.
Sprinkle oregano over the garlic and a grinding of salt and pepper.
Cover with foil tightly (or with a lid) and bake for 1 to 1 1/2 hours until very soft (its important to have it covered completely!).
Let them cool for a while, then remove the cloves from their husks into a bowl, also any oil from the baking dish.
Add the red pepper and mix well mashing it a bit, adjust the seasoning if needed.
Transfer to a jar, try not to form air pockets, top with olive oil and seal with the lid.
Keep in the fridge.
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