Instructions: Bob, another garlic lover, replied:
Below is a copy of a posting that I saved a long time ago. I LOVE roasted garlic, you get the flavor but not the "bite" so you can use MUCH more and get much more flavor. I like it as a spread for bread, but now may try this recipe and use it in the bread. Thanks.

An effective substitute for roast garlic: Peel vast quantities of garlic, put in a pan with tasty oil (we use mid-grade Spanish olive oil, mostly) to cover, bring to gentle boil, simmer until garlic can be pierced with a skewer and is lightly browned.

Drain. The oil can be re-used for several batches, becoming richly garlic flavored oil suitable for salads and light sauteing. The garlic can be frozen, and will keep several weeks in the fridge. If youre feeling particularly industrious, nip off the roots and tips with a sharp knife before cooking, and puree after. Roast garlic puree acts both adds flavor, and acts as a thickener in sauces. We put it in or on practically everything, and have served it, seasoned with salt and either a bit of dried wild mushroom powder or French olive paste, as a dip.

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