I can demolish a baked garlic spread on some crusty bread in a matter of minutes. The more garlicky... the better. That being said, even I can admit that peeling and chopping garlic can be a pain. People have manufactured gadgets galore to ease said pain. There are rubber tube thingys that take off the garlic skin (by the way, if you have one or want to get one, make sure you keep it in a ziploc bag when not in use, it will infuse your entire tool drawer with garlic very quickly), there are choppers, smashers, presses, and the old standby: a knife. Regardless of the tool, there’s washing and making sure garlic's essential oils haven't lingered longer than invited.
So here's my dirty little secret: garlic paste. Garlic paste usually comes in tubes, and is NOT to be confused with bottled chopped garlic which is always miserable and tasteless. Depending on the brand, some can be are saltier than others, and you may have adjust your seasoning, so make sure to taste before you use. Regardless though, all garlic paste is a “good thing” (thank you, Martha). You can use it exactly the same way you would fresh garlic. Heat some in oil and sauté with it. It’s wonderful in sauces, and you can make a really good rubs for meat, fish, and poultry.
I introduced my Mother to the wonders of garlic paste this summer, and she hasn't looked back since. Of course this isn't some grand new discovery, but most people either forget it exists, only use it for salad dressings, or have never even thought about using it at all. I'm not going to tell you to that I always use garlic paste, or to replace it with fresh garlic completely, but its a quick solution and a really tasty one. So next time you’re at the market, grab a tube and experiment, you might just fall in love.