ONE-POT ROASTED GARLIC
You can use the oil to saute ANYTHING hah. Everything tastes better when it tastes like garlic (which is basically ev-er-y-thing), and add the cloves to salad dressings, veggies, anything Italian – it just makes it all taste a little better.
Prep 5m Cook 40m
2 cups peeles whole garlic cloves
1 1/2 cups olive oil
Put the garlic cloves in a small saucepan and cover with the olive oil.
Bring to a simmer (you don’t want real high boiling, that will burn the cloves) and simmer, checking the pot every once in a while to make sure the pot doesn’t really come to a full boil, until the cloves are golden brown and soft when pierced with a fork.
Cool for a couple of hours, then transfer to a container with an airtight lid and store in the fridge for up to 1 month (the oil will turn white and look solid when refrigerated). When you want to use the cloves and oil, take them out of the fridge and let them sit in a sort of warm place (like near the stove) to come room temperature on their own, about 30 minutes to 1 hour.