One of the essential basic ingredients: roasted garlic. Roasting takes away the harshness and provides a richness and depth of flavor. Many recipes call for cooking it as whole bulbs with just the tops trimmed off, but I find it better to separate the cloves, remove the stem end, and peel them. It makes it easier to use without having to squeeze it out of the peels; if you still want it crushed just use the side of a knife.
Garlic as needed, trimmed and peeled
Olive oil, ~2t per head of garlic
Preheat the oven to 400 F. Place the garlic in a large enough piece of aluminum foil to completely wrap them up, coat them with olive oil and seal the package. Place the foil package in a dish of some kind in case the oil leaks (I've used everything from pyrex to cup cake pans). Bake for ~40 minutes, or until the garlic is soft and golden.
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