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This roasted garlic puree recipe comes to us courtesy of Jimmy Bannos and John DeMers from their book, The Heaven on Seven cookbook. Where it's Mardi Gras All the Time! This recipe is a companion to their Texas Roadhouse Chili.
Submitted by: Jimmy from Chicago, IL, USA
Yield: Makes 1 cup
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We use roasted garlic in dozens of dishes, because of its unique and nutty flavor. The oil that it's cooked in can be used for sauteing meats or vegetables. This recipe can easily be doubled and stored in the refrigerator for up to one month. Or if you want, you can just slap it on French bread and wolf it down.
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Extra virgin olive oil would be wasted on this recipe.
Also,
There’s no reason to spend the extra money for it’s strong olive flavor and delicate cold-press extraction if you’re just going to soak garlic cloves in them and throw it in the oven. Use “pure” olive oil instead. You won’t be able to tell the difference except for in your wallet.