| 1/2 c. Extra virgin olive oil |
2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.12 |
| 1/2 lb Onions, sliced thin |
2/3 oz |
$0.79 per pound
|
$0.03 |
| 1/2 lb Green peppers, roasted, peeled and cut into thin strips |
2/3 oz |
$2.19 per pound
|
$0.09 |
| 1/4 lb Carrots, sliced thin or possibly julienned |
1/3 oz |
$1.49 per pound
|
$0.03 |
| 2 Tbsp. Tomato paste |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| 1/2 c. Tomato sauce |
2 teaspoons |
$1.85 per 15 fluid ounces
|
$0.04 |
| 1/4 tsp Dry oregano |
0.02 teaspoon |
$3.89 per 3/4 ounces
|
$0.00 |
| 1/4 tsp White pepper |
0.02 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 2 tsp Salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 lb Tomatoes, peeled, squeezed and seeded (canned are ok) |
1 1/3 oz |
$1.99 per pound
|
$0.17 |
| 3/4 lb Eggplant, in small cubes |
1 oz |
$1.99 per item
|
$0.12 |
| 1/2 c. Olives (that I skip) |
2 teaspoons |
n/a
|
|
| 2 can Tuna (6 1/2 ounce each) |
1/6 can |
$2.69 per 12 ounces
|
$0.22 |
| Total per Serving |
$0.86 |
| Total Recipe |
$10.31 |
Suggestions?