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4 Garlic head,
whole (~14 oz)
1 T Olive oil, extra-virgin
1 md Onion; unpeeled & halved lengthwise
Salt (opt)
Preheat the oven to 350F. Using a large sharp
knife, cut off 1/2-inch from the top of each head
of garlic to expose some of the flesh.
Drizzle 1 tablespoon of the oil over the bottom of
a gratin or glass pie dish. Place the garlic and
the onion halves cut sides down in the dish, cover
tightly with foil and bake for 45 minutes, until
very soft to the touch. Uncover and let cool for
20 minutes. Peel the onion halves and finely chop
them. Place in a medium bowl.
Squeeze the garlic pulp from the skins into the
bowl; discard the skins. Using a fork, stir in the
remaining 2 teaspoons oil and mash with the onion
and garlic until thoroughly incorporated. Season
with salt if desired.
(The garlic jam will keep refrigerated in a glass
jar for up to 2 weeks.)
Makes 1-1/3 cups.
Use this condiment with roasted meats or as a
spread for toasted croutons or cold meat
sandwiches, or try a spoonful of it mixed into
homemade salad dressings and sauces.
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