Simply shove a whole head of garlic in its skin in the oven. I've used an elephant garlic here, less hassle peeling small garlic cloves later.
Once done peel the garlic, which will now be soft and sticky, and press it through a sieve with the back of a table spoon.
The jar will keep for a couple of weeks in the fridge.
I use half a teaspoon occasionally in sauces, or to add to rubs for meat, or in mashed potato. It's extremely handy to have ready to use.
