We are big garlic fans in this house and we prefer fresh garlic. However, sometimes I am lazy and don’t want to take the time to chop. Since I started making roasted garlic in large batches and freezing it I hardly use anything else. I use it in just about everything that calls for garlic and now that I got my husband on board we are going through it in about 3 weeks. I will be referring to this as an ingredient in future recipes, so give it a try.
What you'll need:
12 heads of garlic
2 sheets of aluminum foil
Food processor or blinder
Parchment or wax paper
Freezer bag or container
Fold foil into packets and bake for one hour. Your house will smell amazing!!
Remove from the oven and let cool without opening the packets for at least 20 minutes. Trust me your fingers with thank you later. Your roasted garlic will look something like this when it is done.
Okay now we need to put that wonderful garlic in the food processor; before you start this step you must do one thing. Except that you will get garlic all over your hands. There are a couple of ways to do this some less messy than others. So, you can squeezes the garlic heads so the individual cloves pop out. I have tried this but I feel it leaves too much garlic goodness behind. I use a butter knife and scoop the cloves out individually. Yes it takes longer yes it is messier but I find it most effective.
Once you have all the garlic in the food processor pulse a few times. Then run on low and drizzle in a tablespoon of olive oil. You want just enough oil to help the garlic form a smoothish paste. Add just a little oil at a time it will not take much. You want this to be mostly garlic. Continue to process on low until it forms a paste, stopping a couple of times to scrape the sides.
Make sure your baking sheet will fit in your freezer then line it with parchment paper. (If not find something flat that will.) Place tablespoon size globes of the garlic paste on the parchment. You can put them as close together as you would like but not touching.
Place the whole thing in the freezer for several hours. Then remove the globs of garlic goodness and place them in a freezer bag and store in the freezer until needed. They last for quite a while before they start to get frosty, but in our house they normally get used before they reach that point.