In any event, I cut the tip end of the bulb as close to the actual tip as possible and remove any dry excess papery skin. I place them tip up in a piece of foil (three to foil per foil), making sure I have enough foil to close them up. I drizzle olive oil over the bulb and sprinkle sea salt. I place some fresh thyme springs (you could use rosemary, too) under the bulbs. I wrap the foil into a tight pouch and I placed the pouches in a baking dish or on a baking sheet and roast for about 40 minutes at 400 degrees
After they cool, I smash the bulbs and squeeze out the softened garlic.*
I used an immersion blender, making a roasted garlic paste with a bit more oil and sea salt. I use about a tablespoon in lieu of some garlic and oil when cooking pretty much anything! Or use your food processor if you are roasting 4 lbs or so
One bag from Costco about three or four 4-ounce Mason jars with lids.
*I might have to revise my recipe to only cloves because the whole bulb, roasted, leaves so much garlic puree behind. Another idea is to cut the tips off about a third of the way and squeeze the smaller bits of raw garlic onto the rest of the bulb before roasting. I will also experiment with roasting for less time until the cloves are just soft, therefore keeping them somewhat whole. I hate wasting the garlic! I did take all the skin waste and simmered it in chicken stock making a broth. I drained the skins and pressed any soft garlic through. I plan to use it as a base for some soups. I'd like to figure out how to can and process this broth.
