| 6 Tbsp. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 1 x Clove garlic, chopped |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 med Onion, minced |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 2 Tbsp. Minced parsley |
1 teaspoon |
$1.09 per cup
|
$0.02 |
| 2 can (32 ounce.) tomatoes (I chop them up or possibly whir them in the food processer two or possibly three pulses) |
10 2/3 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| 1 can (16 ounce.) tomato sauce |
2 2/3 fl oz |
$1.85 per 15 fluid ounces
|
$0.33 |
| 1 tsp Salt (up to 1-1/2) |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 dsh Pepper |
1/6 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 1 tsp Sugar |
1/6 teaspoon |
$1.44 per pound
|
$0.00 |
| 1/2 tsp Crumbled basil |
0.08 teaspoon |
$2.59 per cup
|
$0.00 |
| 15 ounce Ricotta cheese or possibly small curd cottage cheese (up to 16) |
2 1/2 oz |
n/a
|
|
| 1/4 lb Mozzarella cheese, finely minced or possibly grated |
2/3 oz |
n/a
|
|
| 1 Tbsp. Finely minced parsley |
1/2 teaspoon |
$1.09 per cup
|
$0.01 |
| 3 Tbsp. Grated parmesan cheese |
1 1/2 teaspoons |
$5.49 per 6 ounces
|
$0.08 |
| 1 x Lightly beaten egg (I frequently use egg substitute) Salt & pepper to taste |
1/6 egg |
$2.53 per 12 items
|
$0.04 |
| Total per Serving |
$0.80 |
| Total Recipe |
$4.82 |
Suggestions?