Garlic tastes fantastic when it’s roasted, very different from raw garlic. I like to make a lot of it at once & store it in the freezer. That way, I always have it on hand to use in a variety of recipes, on pizza, in soups, spread it on bread or rolls… the uses are endless!
6 garlic bulbs
2 Tblsp extra-virgin olive oil (EVOO) – divided
1. Preheat oven to 375°.
2. Peel off some papery skin from each bulb, remove cloves & place in a bowl. Do not peel.
3. Lightly coat cloves in 1 Tblsp of EVOO.
4. Line a cookie sheet with tin foil & grease with 1 Tblsp of EVOO. Spread out cloves, arranging the small ones together & large ones together.
5. Tightly seal the cookie sheet with another piece of tin foil.
6. On the upper middle oven rack, roast the garlic for 13 minutes or until the small cloves are soft. Do not allow them to burn, as garlic tastes bitter when burnt.
7. Remove small cloves to a separate small baking sheet or plate to cool. Reseal cookie sheet & bake the rest for 4 minutes or until soft.
8. Remove the large cloves to the baking sheet or plate to cool, 10 to 20 minutes.
9. Peel skin off the bulbs & place, in a single layer, in a 1 quart freezer bag. Gently remove as much air as possible & freeze (see Tips# 1, 2 & 3).
Tips & Suggestions
1. Once the cloves are frozen, you can remove more air from the bag & reseal.
2. I’ve had frozen roasted garlic in my freezer for as long as 6 months & it still tasted great.
3. You can also toss the roasted, cooled cloves in 1 tsp of EVOO and store in a plastic bag or glass container for up to a week. Don’t use a plastic container, as you’ll never get the garlic smell out of it.