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- Food & Wine - December, 1993 Submitted By SAM WARING
- 4 garlic heads, whole (about 14 oz (392 grm).)
- 1 tbsp (15 ml) olive oil, extra-virgin
- 1 medium onion; unpeeled & halved-lengthwise
- salt (opt.)
- Preheat the oven to 350 degrees (175 C.).
- 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 tbsp (15 ml) 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 tsp (10 ml) 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 (325 ml).
- 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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