Description

This recipe is from Chef Patrick Williams II in Chicago, IL!

Ingredients

• 1/4 teaspoon cayenne pepper
• 2 tablespoons apple cider vinegar
• 8 ounces tomato sauce
• 1 clove garlic
• 1 tablespoon olive oil
• 1/4 cup agave nectar
• 1/4 teaspoon cinnamon

Preparation

1. To roast the garlic, peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. 2. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
3. Place the garlic heads in a baking pan; muffin pans work well for this purpose.
4. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil.
5. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

NOTE: Allow the garlic to cool enough so you can touch it without burning yourself.
6. Use a small knife cut the skin slightly around each clove.
7. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
8. In a food processor add olive oil, peeled roasted garlic, and vinegar. Puree until all ingredients are combined.
9. Add processed garlic mixture, and the remainder of the ingredients.
10. Bring to a simmer, then let cook until mixture begins to reduce about 15 min.
11. Remove from heat and let cool.