Roasted Garlic and Pepper Paste – a delicious recipe with garlic, olive oil, oregano, salt, red pepper, olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350F.
2
Remove the outside layer of skin from the garlic, leave the bulbs intact.
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
Pour the olive oil over the exposed flesh.
5
Sprinkle oregano over the garlic and a grinding of salt and pepper.
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
).
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
Add the red pepper and mix well mashing it a bit, adjust the seasoning if needed.
10
Transfer to a jar, try not to form air pockets, top with olive oil and seal with the lid.
11
Keep in the fridge.
649
kcal
Calories
30
g
Fat
85
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 whole heads of garlic, ½ cup olive oil, 1 teaspoon dried oregano or 1 teaspoon dried thyme, salt and pepper, and more.
Yes, Roasted Garlic and Pepper Paste falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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