Garlic is a staple in our home. GC and I often have several heads of roasted garlic ready to use for sauces, vegetable dishes, salads, and so on.
Extra-virgin olive oil
- Preheat the oven to 275°F.
- Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut about ½-inch off the top of the cloves, exposing the individual cloves of garlic.
- Place garlic in a small baking dish. Drizzle with olive oil, sprinkle with sea salt and sprigs of thyme. Cover with foil and bake, undisturbed, until soft, at least 40 minutes.
- To use, let cool enough to handle and squeeze the garlic from the skins or carefully remove the skins with a knife.