- 1 head garlic
Roast whole garlic head in a small metal pie tin at 375F for 45-50 minutes until tender and golden. Remove the pan from the oven and cover with foil. When the garlic head is cool enough to handle but still a little warm inside cut the root end off and squeeze all the cloves into a small bowl. Mash the paste with a fork until all the lumps are smoothed out. Can be held wrapped in the refrigerator for several days.