- A large bulb of garlic (not pre-peeled)
- Extra virgin olive oil
- Garlic roaster or aluminum foil
- Preheat the oven to 400º F.
- Cut off the top of a bulb* of garlic. Turn the clove sideways, and lay it on the flattest side you can find. Stabilize the bottom of the bulb with your fingertips. With a very sharp knife, slice off the stem and the tips of as many cloves as possible (see slideshow). Don’t sweat it if you can’t get them all.
- Remove any excess paper from the outside of the bulb. Don’t take all the paper off as it will help protect the garlic, but if it looks like it’s going to flake off anyway, go ahead and get rid of it.
- Lay the bulb, right side up in a garlic roaster, or on a sheet of aluminum foil large enough to cover the entire bulb.
- Drizzle olive oil over the garlic, covering as much of it as possible. Be certain to cover all the parts you cut, and let the oil run into the exposed nooks and crannies.
- Place the lid on the roaster, or wrap up your bulb in foil. Place it in the oven (on a baking sheet if using foil), and allow it to cook for 45 minutes.
- At about the 20-minute mark, take a moment to SMELL YOUR KITCHEN OH MY GOD.
- Remove from the oven and allow to cool 5-10 minutes, or until it is cool enough to touch.
- Peel back the foil (or remove the lid of the roaster) and peel.
- Use in your favorite recipes, mash into a paste or store sealed in the refrigerator!
- *Note the difference between a clove of garlic and a bulb. A bulb is the entire mass you buy at the store, made up of many individually papered cloves. This will go without saying for a lot of people, but it’s an easy and critical mistake to make for a beginner, so don’t judge.
- Don’t forget about the leftover oil at the bottom of the dish or foil! Save whatever is left to infuse garlic flavor in dishes, or pour it over your cloves to store in the fridge.
- If you notice a burning smell toward the end of the roasting time, take the garlic out immediately. You can always cook it more, but you can’t un-burn it. Cook times can vary based on garlic size and individual oven.
- Make as much or as little of this as you would like. This works as well for ten bulbs as it does for one.
- In a pinch you can put a few oil-drizzled cloves in foil and roast them for a quick recipe. It should cook in about 15-20 minutes.
- Category: Condiment
- Method: Roasting
- Cuisine: Italian
Keywords: oven-roasted garlic, garlic, roasted garlic, roasted garlic paste, toom