Bake in Black

I’ve never heard about black garlic before my PhD promotor was so nice to bring me some from of Isle of Wight, in South England. The color is due to the heating process (65°) that turns the garlic into black and makes it very chewy. Black garlic is used in the Asian kitchen and it became a quite thing in Europe due to the garlic farm on the Isle of Wight.

So, what better occasion to try some new stuff?
I have to say I was quite surprised by the color and this jelly-like texture, and it smells so nice that it’s quite something for me (I am not a big fan of garlic, tbh). So, I decided to start with something easy: a simple fresh, black garlic tomato sauce borrowed from Guys, you have no idea how tasty it was! A mix of sweet and savory, such a unique flavor.
It was so good that I used it for pizza, bruschette and as sauce for some sea bass, slowly cooked in the pan. Add some basil: simply divine!

It seems that getting black garlic is not that complicated. Just Google it and I’m pretty sure you can easily find a way to buy it!


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Black Garlic Tomato Sauce


400 gr of tomato sauce (better the one with the big pieces or even better good, fresh tomatoes – something impossible to find in the tulips land)
1 tablespoon of tomato concentrato (tomato paste)
3 cloves of black garlic
5 tablespoons of olive oil
1 carrot
1 red onion very finely chopped
dried oregano
salt and black pepper


In a big pan, fry the carrot and onion finely diced. When they start getting some color, add the black garlic and fry it a bit more for a few minutes.
Add the tomato sauce, tomato concentrato, oregano, salt and pepper. Cook for 45 minutes/1 hour on a low heat.

Done! Use your creativity for amazing, delicious dishes!


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