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Roasted Garlic

  • 4 garlic heads
  • ¼ cup olive oil

Heat the oven to 350 degrees. Slightly break the heads of garlic open Place the cloves in the center of a large piece of heavy-duty aluminum foil or in a ceramic garlic roaster. Pour the oil over the garlic and wrap it into a tight package or cover it. Roast for 30 minutes.

Store the roasted garlic in a tightly covered container in the refrigerator for up to 2 weeks. For use, gently squeeze the garlic’s flesh from its shells.

Makes about 1½ cups.

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