I’ve toasted so much garlic, usually in butter for my mashed potatoes, that I am well aware of the dangers of burning it. Here’s my number one tip: don’t walk away from the garlic as it cooks, and stir it almost constantly. To get started for a Marinara sauce, put about 3 healthy tablespoons of a good extra virgin olive oil into a skillet on medium to medium-low heat, depending on the stove. Next, add enough finely chopped garlic to mostly cover the bottom of the skillet. I used about 8 or 9 cloves of garlic, which is good for a large pot of pasta sauce or a family-sized serving of mashed potatoes. I was using kind of a large skillet in this picture, so my garlic didn’t completely cover the bottom. Just be sure to spread your garlic out on the bottom of the skillet, so that it all cooks evenly. The garlic needs to be toasted until it is a light golden brown, as shown in this picture. It’s very easy to burn your garlic, and once it turns a medium to dark brown it becomes bitter and will ruin your meal.
Check back tomorrow for a simple pasta sauce recipe using toasted garlic, it’s one of my favorites!