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BackstoryUse as base for rice, soup, stew, etc.
As a spread, mix with hummus or mayo.
Mix with your favorite salad dressing for a change of pace.
This recipe, along with a few others came from my friend Bert. Her hubby, Valentine, was from Puerto Rico and this recipe came from his 'Mommy'. It’s been Americanized for Val's extended family.
- 6 heads garlic
- Olive oil
- 3 Tablespoon Butter
- 2 large tomato
- 2 6” sprig rosemary
- 4 bay leaves
- 4 med. Onions
- 1 tsp. balsamic vinegar
- 4 roasted sweet red peppers (1 large jar )
- 2 cubanelle pepper, remove seeds and coarse chop
- 2 tsp fresh oregano leaves
- 2 tsp fresh sage leaves
- 2 tsp fresh thyme leaves
- 40 celery leaves
- 40 stems of parsley
- Preheat oven to 350’F.
- Cut tops off garlic.
- Place garlic bulbs on aluminum foil and drizzle with 3-4 tsp olive oil.
- Divide 3 Tablespoon of butter into 6 pieces and place on top of garlic bulbs.
- Seal foil and bake 45 minutes.
- Open foil and put back in oven for 30 minutes more.
- When done, cool a bit then squeeze the garlic into the oil/butter residue.
- Roast peppers, rubbed with olive oil, and gently remove skin when done
- Cut tomatoes in 1/2, place on foil and drizzle lightly with olive oil.
- Cut rosemary sprigs in 1/2 and place on top of tomatoes.
- Add bay leaves, wrap in foil and pop in the oven for 30-45 minutes.
- When done, remove bay leaves, pinch skin off tomato and discard.
- Remove leaves from rosemary.
- Put leaves with tomato and discard stalks.
- Peel onions, slice thin and sauté lightly in a small amount of olive oil.
- Stir often till caramelized to a golden tan.
- Add 1 tsp. balsamic vinegar, stir, bring to a bubble and turn off the heat.
- In the blender or food processor, place garlic, onions, tomatoes, red pepper and the rest of the ingredients.
- Pulse till just barely smooth.
- You don’t want it silky or chunky.
- Freeze in ice cube trays - 2 Tablespoons per cube.