Roasted Garlic

If forced to choose three ingredients I couldn’t live without, garlic would be one of them (followed by basil, tomatoes, sage, olive oil, chocolate, pasta, sea salt, butternut squash…). The list goes on. But garlic, that would be difficult to part with.

Garlic (roasted, sautéed, grated or sliced) is prominent in many of my childhood memories, like when I watched my grandmother roll garlic-infused meatballs between her hands. And being Italian, garlic is not optional.

Roasted Garlic

2 large bulbs garlic
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Preheat oven to 400 degrees F.

With a serrated knife, cut bulbs lengthwise and arrange upright on foil. Drizzle with olive oil, salt, and pepper. Before closing, pour up to one tablespoon of water into the foil package so garlic will steam.

Tightly close foil and place package on a baking sheet. Roast for 30-35 minutes until garlic cloves are golden and soft. Remove from the oven and let cool several minutes before handling.

Use to make salad dressings, marinades, the base of an easy pasta sauce (just add olive oil, salt, pepper, and fresh herbs), or spread on toasted bread instead of butter.