Here is garlic, broken into cloves and put skin & all in the oven (along with other roastables, to save on heat) at 200-250 F or so for at least an hour. I thought it would mush down to a nice paste. Instead it dried out to a chewy starchy consistency, like a New York roasted chestnut. That was fine too; now it’s peeled and packed in a little glass jar, ready for convenient use.
Consolationfood 