Roasted Garlic Purée Recipe

Take a head of garlic and cut the top off, exposing the garlic cloves. Sprinkle the top with olive oil. Cover in foil and bake in a 400 degree oven for 45 minutes.

Remove cloves of garlic and purée in blender with salt and pepper and olive oil.

For someone who (like me) is obsessed with this new seasoning then you can make a mass batch in an easier way.  Take garlic cloves that have been removed from their shells, I use a big pre-peeled garlic bag from Costco.  Toss these cloves in salt, pepper, and olive oil.  Carefully wrap them in aluminum foil and bake in the oven at 450 degrees.  This will take at least a half an hour, but the time is dependent on how much garlic you use.  As soon as your little cloves appear to be cooked through (they should be soft and some cloves should be golden) puree in blender with olive oil to consistency.  If the blender will not form a nice paste, add more olive oil.  Add salt and pepper to taste. 

The garlic can be frozen in puree form and kept for at least 4 months.  Just move the puree from the freezer into the refrigerator two days before you plan on using it.