| 1/2 cup extra-virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.25 |
| 3 garlic cloves, chopped |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| Pinch red pepper flakes |
1/6 pinch |
$3.29 per pound
|
$0.00 |
| 2 tablespoons chopped fresh basil or equivalent dried |
1 teaspoon |
$2.59 per cup
|
$0.05 |
| 2 tablespoons chopped fresh oregano or equivalent dried |
1 teaspoon |
$3.89 per 3/4 ounces
|
$0.18 |
| 1 tablespoon fresh thyme leaves or equivalent dried |
1/2 teaspoon |
$1.99 per cup
|
$0.02 |
| 1 teaspoon of fennel seed |
1/6 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.02 |
| 1 tablespoon of tomato paste, hint: after opening can freeze in zip lock back, flattened and break off what you need for future recipes |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| 1 onion, diced |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1 carrot, finely chopped |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1/4 cup red wine If you don't want to use the wine you can deglaze with the tomatoes |
2 teaspoons |
$0.35 per fluid ounce
|
$0.12 |
| 2 (28-ounce) cans whole peeled plum tomatoes I sometimes use the cubed seasoned tomatoes |
9 1/3 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| Pinch sugar |
1/6 pinch |
$1.44 per pound
|
$0.00 |
| Total per Serving |
$0.83 |
| Total Recipe |
$4.99 |
Suggestions?