Soft roasted garlic can elevate the flavors of any dish. This Stove Top Roasted Garlic is so easy to make and extends the shelf life of your garlic: win-win situation!
If ever I wished I could attach a smell to a post, it’s this one. Do you want you house to smell like heaven? Then I recommend this recipe! Most people make roasted garlic in the oven, but trust me this way is easier and the end product is so amazing!
Roasted garlic always reminds me of my mother, I remember watching her eat whole cloves of it at Italian restaurants and being so grossed out. Now, I definitely understand, the stuff is delicious! Not only the taste but that soft spreadable texture, it is just the perfect way to kick up any dish. I add mine to pastas, marinades, stir fries; anywhere you use garlic just add some of these babies instead!
This is one ingredient in my house at all times! Summer is the perfect growing season for garlic! I remember towards the end of August in Martha’s Vineyard the farmers market would be filled with garlic. Not only does roasting garlic make it more delicious, it also helps to last longer! Since were harvesting summer recipe this week for #SundaySupper, I knew I need to share this handy trick! I just peels a bunch of garlic and cover it in olive oil, so simple but so delicious. Then not only do I get delicious garlic, I also get some delicious cooking oil. Now that’s a win win situation if you ask me! You can make this recipe with one head of garlic or 20, a recipe that can perfectly adapt to your summer needs. If you don’t have fresh summer garlic, you can used the whole peeled garlic for the store; I wont tell anyone and it’ll still be delicious!
- 3 Heads Garlic, Peeled
- Olive Oil
- Pour garlic in a saute pan or small sauce pot
- Add enough olive oil to cover, for my pan this was about ½ cup
- Cook on low for about 45 minutes until tender and golden brown
- Cool completely
- Store in airtight container in the fridge
Looking for even more ways to harvest summer? Check out what the rest of the Sunday Supper family is cooking up! And thanks so much to Caroline’s Cooking for hosting this week!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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