Recipe information
Total Time
1 1/2 hr
Yield
Makes about 1/2 cup
Ingredients
2
heads garlic (3 inches wide)
1
/2 cup extra-virgin olive oil
6
(4-inch) sprigs fresh thyme
3
(4-inch) sprigs fresh rosemary
1
/2 teaspoon salt
1
/4 teaspoon black pepper
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Preparation
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Cut off and discard 1/2 inch from tops of garlic heads, exposing cloves. Put garlic in a pie plate with oil, herbs, salt, and pepper and cover plate tightly with a double layer of foil. Roast until garlic is golden and tender, 1 to 1 1/4 hours.
Step 3
When garlic is cool enough to handle, squeeze cloves into a bowl and pour oil through a fine-mesh sieve onto garlic. Mash well with a fork and season with salt.