I'm a big fan of roasted garlic. There's nothing better in the winter than the scent of freshly roasted garlic. Especially when it's snowing outside and the oven is nice and toasty warm. It's not quite winter yet, but I'm getting in the fall and winter spirit with a bunch of roasted fruits and vegetables for a Pizza w/ Roasted Kuri Squash, Apples, & Fresh Mozzarella. I would ordinarily just make Roasted Garlic and maybe add an extra dash of salt and pepper. But, today, I decided to go a little step further and make a roasted garlic sauce with extra virgin olive oil.
This is an incredibly easy recipe for anything from pasta and pizza sauce to mixed into a salad dressing or even spread across toast (in which case you can substitute butter instead of olive oil). The longer that you roast garlic, the less bitter and pungent it's going to be. The garlic gets a smoother, almost nutty flavor with a smokier aftertaste. It's a great way to sneak in some garlic for those who don't think that they like the taste. If you are a garlic aficionado, though, you can double or triple the amount of garlic when it's roasted.
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Variations of Roasted Garlic Sauce
I have an entire article on The Fundamentals of Roasted Garlic as well as a multitude of recipes that I like to use roasted garlic in. It's great for sauces, dips, and spreads. I'm a big fan of using roasted garlic in pasta or pizza. It's one of the restaurant tricks that anyone can use to instantly elevate a dish at home. It adds a greater depth of flavor and complexity to a dish without actually having to do much more work. I like to roast up 2 or 3 heads of garlic at a time and then just keep them in an airtight container in the refrigerator. Garlic, olive oil, and salt all have preservative properties to them, so it keeps incredibly well.
This Roasted Garlic Sauce consists of a whole head of freshly roasted drizzled in extra virgin olive oil. It's a surprisingly simple recipe to toss together and a delicious addition to pasta or pizza.
Peel some of the excess skin off of the head of garlic and cut the top off.
Place face-up in a garlic roaster or center of enough aluminum foil to cover completely.
Drizzle with olive oil to coat. This isn't an exact amount, just make sure that it's touching every clove.
Place the lid on the roaster or wrap with foil.
Cook in the oven for 45-60 minutes, or until soft and golden brown.
Tips, Tricks, & Notes
I also have a more in-depth article on The Fundamentals of Roasted Garlic Recipe with more information on the flavor profile and dishes to make with roasted garlic.
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