• Cooking Time:
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Use 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.

Categories: Seasoning 
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