Ingredients

• 4 large heads garlic
• 1/4 cup olive oil
• 1/4 teaspoon black pepper
• 1 tablespoon herb vinegar

Preparation

1. Preheat oven to 350° F.
2. Remove the outer papery skin from garlic head. Slice off the bottom of garlic head (largest end) and separate the cloves, leaving the outer skins in place. 
3. Put the cloves in a shallow baking dish, and drizzle with olive oil. 
4. Bake for about 20 minutes until the garlic is soft.
5. Cool and remove the skins. 
6. In a food processor or blender, add garlic, pepper and vinegar. Process 30 seconds or until almost smooth, scraping sides occasionally. You can also mash by hand.

Helpful hints

• Suggested uses for roasted garlic: use roasted garlic alone as a spread; add to recipes to add a mellow garlic taste; add it to mayonnaise, salad dressing or bread dough; mix a little olive oil to the puree and add it to hot pasta with chopped basil; mash garlic with cream cheese and serve on crackers or bread (add fresh dill to this for a nice spread).
• An alternative way to roast garlic is to slice 1/4-inch from the top of the garlic head and leave the cloves intact. Bake until garlic is soft enough to easily squeeze out from the head.
• Vinegar acidifies the garlic to help preserve it. For safety, throw out homemade garlic products after 10 days.