Cook gently, just until the garlic begins to color, then remove from the heat.

Add oil and garlic and sauté until garlic begins to color.

Add chili and sliced garlic, and cook until garlic is just beginning to color.

Warm the oil and garlic in a pan over a medium heat until the garlic begins to colour.

When the garlic begins to sizzle, add plum tomatoes.

Saute the shallots and garlic until they begin to brown.

Cook, stirring occasionally, until the anchovies break up and the garlic begins to color, 3 to 5 minutes.

Add the garlic and cook over medium heat, stirring, about 2 minutes, until the garlic begins to coat the bottom of the pan.

When the garlic begins to color, cook carefully until it browns just a bit.

By September, the garlic has lost weight and begun to resemble the dried garlic sold in stores.