| 3 Tbs. olive oil |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 2 (28-oz.) cans whole tomatoes |
7 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 1 large yellow onion, halved and thinly sliced |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 1-¼ tsp. kosher salt |
1/8 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 cloves garlic, minced (I used 4 cloves and thought it was perfect) |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| ½ cup heavy cream |
1 tablespoon |
$3.89 per pint
|
$0.12 |
| ¼ cup chopped fresh flat-leaf parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| ½ tsp. crushed red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| 10 oz. shredded Fontina (about 2-½ cups) (I used 2 cups of shredded Four-Cheese blend from Trader Joe's and ½ cup of Fontina) |
1 1/4 oz |
$6.09 per 8 ounces
|
$0.95 |
| 2 oz. freshly grated Parmigiano- Reggiano (about ¾ cup) |
1/4 oz |
n/a
|
|
| Total per Serving |
$1.29 |
| Total Recipe |
$10.31 |
Suggestions?