Mediterranean Roasted Garlic Jam

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Mediterranean Roasted Garlic Jam

 

6 large heads of garlic, unpeeled

3/4 cup extra-virgin olive oil

 

 

 

Preheat the oven to 300 degrees. Halve the garlic heads crosswise. In a saucepan

of boiling salted water, blanch the garlic for 5 minutes; drain well. Trim off

the roots.

Pour the oil into a 9-by-13-inch baking pan. Add the garlic, cut side down, and

roast for 1 hour, or until the garlic is soft.

Squeeze the garlic from the skins into a coarse strainer set over a bowl. Press

the garlic through the strainer with a spatula. Whisk the puree until creamy.

 

MAKE AHEAD The jam can be refrigerated for up to 10 days. Save the garlicky oil

to use in cooking.

 

MAKES ABOUT 1 CUP

 

Author: Waldy Malouf

Source: Food & Wine magazine, November, 1996.

Formatted by Chupa Babi: 03.17.08

 

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