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Oven Roasted Garlic Puree
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5 from 1 vote

Oven Roasted Garlic Bulbs and Puree

Our Oven Roasted Garlic Bulbs and Puree recipe shows how to roast whole garlic bulbs and cloves in the oven to make aioli, butter and more! I always have some in my fridge or freezer.
Author: Karin and Ken

Ingredients

  • 6 garlic bulbs or as many as desired
  • 1 tblsp olive oil - per head
  • dash salt
  • dash pepper

Instructions

  • Preheat your oven to 350 degrees.
  • Line a 9 x 13 inch baking pan with aluminum foil.
  • Peel and discard the papery outer layers of the whole garlic bulb.
  • Cut the top quarter off each garlic bulb so all the cloves are exposed. 
  • If you see any green sprouts inside, that’s ok, just dig them out with a knife as best you can. 
  • Place cut side up on the prepared baking sheet.
  • Pour each tablespoon of oil on top of each bulb and season lightly with a dash of the salt and pepper on each.
  • Cover tightly with tinfoil and bake until the cloves are soft and golden brown, about 55 minutes to 1 hour. Your house will smell great!
  • I have to mention to you to try smearing a freshly baked garlic clove on top of a little fresh piece of bread or cracker or something. I hope you enjoy it as much as I do!
  • Let the garlic sit until cool enough to handle, 10-15 minutes. Squeeze the soft garlic flesh from each head into a bowl.

You now have two choices.  Choice 1

  • You can squeeze out each clove and leave it as is. 
  • I usually place the cool cloves on to parchment paper and put them in the freezer and once frozen, put them into a container or resealable bag.  Then I can take them out as I need them and the garlic will last in your freezer for up to 3 months. 

Choice 2

  • Mash the flesh with a fork to blend it into a purée.
  • This purée can be stored in an airtight container in the refrigerator for up to three days.  Stored in an airtight container, covered completely in olive oil, for up to two weeks.  The olive oil preserves the garlic and leaves you with garlic infused olive oil. They defrost so quickly and are so convenient, I highly recommend freezing them!  Really.

Video

Notes

*Each garlic bulb or head will yield between 1 and 2 tablespoons mashed roasted garlic.
**Not only do I make a terrific honey butter but I make The Best Bacon Butter and garlic butter as well.
All are in the same post with a few other amazing compound butters if you're interested.
Here is our Roasted Garlic Butter Recipe. For regular garlic butter and other compound butters I urge you to have a look at our Bacon Butter post. Enjoy!

Best Roasted Garlic Butter

  • ½ cup unsalted butter, soft
  • 1 teaspoon salt (if you use salted butter skip the salt!)
  • 2-3 heaping tablespoons roasted garlic, mashed
  • 2 tablespoons fresh minced parsley or 1 teaspoon dried, if desired
Using a fork, mash garlic, butter, and salt in a small airtight container or small bowl until blended together.
Cover with lid or plastic wrap and refrigerate for up to 3 days.
Serve with steaks, pastas, on warm, fresh bread, or use to make garlic toast to accompany any meal. There are so many things to do with roasted garlic.