The other day as I wandered through the produce section of the grocery store in our village, I spied small jars of garlic paste, four ounces for $2.29. Garlic, salt, preservatives: No, thank you. Instead, I bought eight heads of garlic for $2.50, and in less than two hours -- mostly oven time -- made eight ounces of my own roasted garlic paste with salt and pepper, fresh thyme from the garden, and extra virgin olive oil. Half went into the freezer, some got slathered on bruschetta, and the rest morphed into a roasted garlic salad dressing, mellow and sweet, perfect for a tomato salad or pasta sauce. The method couldn't be easier, and if you're looking for a new favorite salad dressing, this just might be it.