roasted garlic
Whole garlic heads roasted until soft and caramelized, mellowing the raw bite into a sweet, spreadable paste; squeezed from the skins and used in sauces, spreads, and dressings.
Substitutions
- garlic
Tips & common mistakes
Homemade roasted garlic held in oil at room temperature is a genuine food-safety risk -- garlic cloves submerged in oil create a low-oxygen environment where the bacteria that cause botulism can grow without any noticeable change in smell or appearance, so treat any garlic stored in oil as something that belongs in the refrigerator, not on the counter.
Storage
Refrigerate roasted garlic in a covered container and use it within about a week. For longer storage, squeeze the softened cloves from their skins and freeze the paste in small portions -- an ice cube tray works well -- so you can thaw only as much as a given amount of cooking needs.