I’m not very good at this, I know. One post every couple of weeks doesn’t a food blogger make. I’ve always been a huge procrastinator; at school, at work and at folding laundry. Months could go by without me folding a single sock. Sometimes I’d run out of socks and have to borrow some from Ismail, generally ignoring the fact that 32 clean, unmatched pairs were lying in a huge pink basket right across the hall that just need, well, folding.
Anyway, it’s been more than a month since I promised to post this lovely recipe (not really a recipe, more of a ‘how-to’) for you to go with the even older recipe for roasted tomato sauce. I hope you haven’t made the sauce sans the garlic, ‘cause then you’ve denied your taste buds a completely different experience *cough this means you Noha L. cough* 🙂
Roasted garlic has very little to do with its unroasted self. These golden little cloves are much milder, sweeter and have an almost nutty flavour. When roasted, garlic takes on a creamy consistency, which makes it perfect for spreading on freshly baked bread or stirring into soups, sauces or- even better- mashed potatoes.
Oh and you’re gonna like this; they don’t give you bad breath! Yes, it’s true. Well, at least not compared to their pungent raw cousins.
Several heads of garlic
Vegetable or olive oil
Herbs like oregano, rosemary, etc (optional)
Put your pretty heads of garlic on a cutting board.
Carefully cut off the top of each head of garlic, exposing all cloves.
Arrange them in any oven-safe dish and then drizzle the tops with a little oil. Sprinkle some salt and pepper (plus herbs if you like) on them.
Now roast them in a 200 c oven for 30-45 minutes, or until the tops of the cloves have turned a rich golden brown.
After the garlic has cooled down a little, you can proceed to the fun part- popping out the creamy little cloves:)
Now you have two options; eat now or eat later.
Start mashing if you go for the first option.
Spread out cloves on a baking sheet if you choose the second one. Freeze them overnight then simply pack the frozen cloves in a freezer bag in the morning. You can now thaw the exact amount you need to use in various dishes anytime.
NB. One or two cloves are plenty to flavour the roasted tomato sauce (using about a kilo of tomatoes). Don’t go crazy and add too much, it’s still garlic you know:)