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Preheat the oven to 375°F.
Combine garlic, shallots and broth in a loaf pan or a small baking dish.
Roast until most of the liquid has evaporated and garlic is golden and soft, about 1 hour.
Cool slightly and purée in a blender or food processor.
Stir in black pepper. It will keep refrigerated up to 5 days.