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Preheat. Preheat the oven to 375F.
Prep the garlic. Slice the top ¼-inch off of each head of garlic, leaving the bulbs intact. Place the garlic bulbs cut-side-up on a large piece of foil; drizzle the oil on each bulb, and sprinkle with sea salt. Tightly wrap the bulbs in foil.
Bake. Bake until the garlic is completely soft and light caramel in color, about 45 minutes.
Cool and peel. Cool to room temperature, and then remove the garlic from the peel. You can either peel away the garlic paper to keep the cloves whole, or you can push the cloves out like toothpaste by squeezing up from the bottom if you want to make garlic paste.
Mash (optional). To make the roasted garlic into spread, just mash the cloves together with a fork.