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| Tom's Roasted Garlic |
| Ingredients 4 large heads garlic 4 Tablespoons extra virgin olive oil coarse salt freshly ground pepper fresh thyme Method Preheat oven to 450. Remove as much of the husk from the heads of garlic as possible. The cloves should remain in tact. Using a very sharp knife, slice about 1/4 -inch off the top of the heads. Place each head in an oven-proof dish [like a ramekin], that is just large enough to hold the head of garlic. Drizzle each with 1 Tablespoon olive oil, sprinkle with salt and pepper, and add a sprig of fresh thyme. Cover the dishes with a square of aluminum foil and seal tightly. Roast in preheated oven for 40 minutes. Remove the garlic from the oven and test by piercing a clove with the tip of a knife. The clove should be very soft, and the garlic very fragrant. When cool enough to handle, pop the cloves out of the husk with the aid of a knife, or squeeze the garlic out all at once. The roasted garlic can be kept in a glass jar with a tight fitting lid, filled with enough olive oil to cover the cloves and refrigerated up to 10 days. |
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