ROASTED GARLIC CONSERVE

3 large, plump heads of garlic (about 9 oz)
4 T olive oil
3 anchovy fillets in oil, drained
� t salt
1 T balsamic vinegar
1-1/2 t chopped fresh rosemary (3/4 t dried)
� black pepper

Preheat oven to 325 degrees F. Cut garlic in half horizontally. Place halves side by side on a large piece of foil and drizzle with 1 T of the oil. Tightly wrap in the foil and place on a baking sheet. Bake until tender, about 30-40 minutes. Set aside until cool enough to handle. Squeeze the cooked garlic out of the hulls into a small bowl.

On a work surface, sprinkle the anchovies with salt. Chop and smear into a paste and scrape into a bowl with the garlic. Mix in vinegar, rosemary, and pepper. Gradually stir in remaining 3 T oil.

Can be turned into a salad dressing by adding more oil, vinegar, salt, and pepper.