- garlic head - 1 piece
- olive oil - 1/2 teaspoons
- sun-dried tomatoes in oil - 4 pieces
- salt - 1/4 teaspoons
- a bank of white beans - 1 piece (450 g)
- black pepper - 1 pinch
- balsamic vinegar, plus additional vinegar - 1 st. a spoon
- oils from sun-dried tomatoes - 1 Art. a spoon
1. Peel the garlic head from the outer skin. Place the rack in the middle position and heat the oven to 200 degrees. Cut 6 mm from the top of the head of garlic. Put the garlic in foil and pour a teaspoon of a spoonful of olive oil. Wrap the garlic in foil and bake in the oven until soft, about 40 minutes. 2. When the finished garlic is sufficiently cooled for processing, remove the pulp from it and place it in a bowl of a food processor. Add the sun-dried tomatoes and salt, stir until homogeneous. Drain the liquid from the beans and add to the garlic mixture along with the black pepper. Mix. 3. While the food processor is working, pour the balsamic vinegar and oil from the dried tomatoes. Stir to a homogeneous consistency. Add seasonings to taste, if necessary, and serve the sauce by sprinkling with balsamic vinegar.
Servings: 6-7