Roast garlic paste


We like garlic. Had you worked that out yet? This is quick, easy and stores wonderfully in the freezer. These are great to keep on hand for roasts, meat condiments, in sauces, sandwiches or toasties.

Do a bulk batch and keep containers in the freezer!

Less than an hour, but this depends on how much you want to make – prepping the garlic takes time if you’re working in bulk.

Preheat oven to 200° C

Garlic – I like to use the single-clove garlic because it’s easier to work with
Olive oil (spray is easier)

1 – Cut the end of the bulbs to expose some of the flesh. Arrange on a baking tray and give a light coat of olive oil.

2 – Roast the garlic by cutting the ends off the cloves/bulbs, spray with olive oil and roast for 45 minutes or until nutty and caramelised. Most people seem to cover them with foil (not touching the exposed garlic) but I generally don’t.

3 – Cool, then squeeze them out and store in plastic containers in the freezer for longevity.