Roasted Garlic and Pepper Paste

1. 1

   Preheat oven to 350F.

2. 2

   Remove the outside layer of skin from the garlic, leave the bulbs intact.

3. 3

   Cut approx a 3/4 inch of each garlic head and place in an oven-proof dish that will fit all ten of them.

4. 4

   Pour the olive oil over the exposed flesh.

5. 5

   Sprinkle oregano over the garlic and a grinding of salt and pepper.

6. 6

   Cover with foil tightly (or with a lid) and bake for 1 to 1 1/2 hours until very soft (its important to have it covered completely!

7. 7

   ).

8. 8

   Let them cool for a while, then remove the cloves from their husks into a bowl, also any oil from the baking dish.

9. 9

   Add the red pepper and mix well mashing it a bit, adjust the seasoning if needed.

10. 10

    Transfer to a jar, try not to form air pockets, top with olive oil and seal with the lid.

11. 11

    Keep in the fridge.

* Per serving · 4 servings · Values may vary.