Friday, May 1, 2009

Friday Food Fun-Roasted Garlic-Tomato Spread

Yes, my husband LOVES Thursday nights with all the good smells and tasty food.

Today's Friday Food Fun is really .. a three-fer. First of all I ran across a great site:
Our best and I was interested in the: Roasted Garlic-Tomato Spread.... but then I realized that I didn't know the REAL way to roast garlic ... then I saw their amazing looking egg sandwich on toasted english muffin (using the Roasted Garlic-Tomato Spread) ummmmmmmm

Roasted Garlic-Tomato Spread

1 head roasted garlic

1/2 C sliced sun-dried tomatoes packed in olive oil and herbs

1/2 C mayonnaise

Kosher salt

Toss the garlic, tomatoes, and mayo in the food processor and turn that baby on. Pulse a few times to combine and then add kosher salt to taste. I add a generous pinch. Then turn food processor on and let it process. I actually let mine go for quite a while- it seems to take a while to really break down those tomatoes. nice little chunks of tomatoes and roasted garlic. Store it in the refrigerator and use it on everything you make until it's gone.

How to Roast Garlic

You can roast it anywhere between 300-400 degrees, so if you're cooking a casserole, or a roast, or whatever, just toss it in there. It will get more caramelized or less caramelized depending on the oven temp and the amount of time it's in there, but it's super easy to eyeball.

You need:


Extra Virgin Olive Oil

Kosher Salt


1. Take a whole head of garlic. It's even okay if you've used some of the cloves already. You just want the remaining cloves to still be attached to the base. Peel off any excess paper around the edges. You'll want the cloves themselves to still be in their papers but if you've got a lot of excess around the edges just pull them off.

2. Cut the top part off like in the picture below. Just enough to expose the cloves- like a little less than 1/3 of the head. Place the cut head on a piece of foil.

3. Sprinkle with a little kosher salt and drizzle with a couple teaspoons of extra virgin olive oil. I drizzle some on and wait for it to soak down into the garlic and then pour on some more.

4. Then grab the edges of the foil and just pull them up, sealing tightly.
5. Toss that bad boy in the oven, directly on the rack. If it's the only thing in your oven, bake at 400 degrees for about 30-40 minutes. But like I said, if your cooking something else at a lower temp, that's cool too, it may just take a little longer.The foil ball should feel soft when it's done. (I shouldn't have to write this next sentence but I will.) Use a towel or a potholder to check the softness. And don't sue me if you forget.When it's done, take out of the oven and let cool for a minute. When you open up your cute little package you'll have this glorious, soft, caramelized, yummy stuff.
So. What else can you do with roasted garlic? Just off the top of my head:-Spread on crostini before topping with Bruschetta-Add to mashed potatoes-Spread on bread (makes a great appetizer)-Add to pasta dishes-Soups-Sauces -Add to mayo -Use in salad dressings-Add to bread dough just before kneading -Use in egg dishes

A big thank you to Our best

2 Wonderful People Who Commented:

Sue said...

Oh my gosh. I am still on my cookie (dry biscuit) diet. You're killin' me!!


Lauren said...

i loooove roasted garlic but it makes my breath bad for weeks, so i can't eat it anymore or my patients would never come back!