Pan Roasted Garlic Paste

I am a garlic fanatic. I can't get enough of it and I'm even guilty of popping raw cloves by themselves. I have always been like this too; my Mama (grandma) would make me breakfast every morning and instead of the traditional pancakes or cereal, it would be eggs and garlic. The smell would linger on me for the whole day and every one of my family members would always know what Mama had fed me that morning. We would even go out to the garden together after and pick fresh bulbs out of the ground and eat the green stems as we picked weeds. 

I like garlic in everything. Raw or cooked. I make this pan-roasted garlic whenever I get those big 5 lb bags and can't use it all before it goes bad. I don't like to roast garlic with the skin on anyways because I feel like you waste too much of the garlic trying to squeeze it out of its inedible shell. This way you get the full roasted garlic flavor with maximum yield!

Materials:

• Cast-iron skillet, or large not-stick skillet
• blender

Ingredients:

• 3 (ish) pounds of fresh garlic
• 1/2 cup extra virgin olive oil
• Healthy pinch of salt

Directions

• Heat the oven to 200º F
• Place all of the ingredients into pan and coat all of the cloves before placing in oven.
• Leave in the oven for a few hours, stirring the cloves around periodically, but keeping a watchful eye so they don't brown too much. 
• When cloves are soft to the touch they are ready. 
• Place in blender and pulse until its a smooth, homogenized mixture. You may need to add more oil for it to blend smoothly. 
• Store in a air-tight container in the fridge and put in everything!