If you aren’t my father (who once came to the dining table wearing an actual gas mask when I’d added garlic to one of the roasts for Sunday dinner), you use garlic a heckuvalot.
Now, here’s another way to enjoy it: oven roasted in olive oil, with just a bit of salt, black, and Aleppo peppers for flavor. You may actually want to make extra.
•1 (or more) whole garlic bulbs
Cut the top off a bulb of garlic and place in the center of a square of aluminum foil. Drizzle with a bit of olive oil, then season with the sea salt and peppers. Close the foil up and over the garlic and pop into the hot oven for 35 minutes.
That’s all there is to it! Pull the packet out of the oven and set aside to cool, then pop the now nicely roasted cloves out of their skin and have your way with them. I sautéed this batch with some sliced Roma tomatoes to make a Margherita ‘za! on the grill.
But… that’s a post for tomorrow.