Oven Roasted Garlic Bulbs and Puree

1. Preheat your oven to 350 degrees.
2. Line a 9 x 13 inch baking pan with aluminum foil.
3. Peel and discard the papery outer layers of the whole garlic bulb.
4. Cut the top quarter off each garlic bulb so all the cloves are exposed. 
5. If you see any green sprouts inside, that’s ok, just dig them out with a knife as best you can. 
6. Place cut side up on the prepared baking sheet.
7. Pour each tablespoon of oil on top of each bulb and season lightly with a dash of the salt and pepper on each.
8. 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!
9. 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!
10. 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

1. You can squeeze out each clove and leave it as is. 
2. 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

1. Mash the flesh with a fork to blend it into a purée.
2. 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.