3 big tomatoes – diced |
1/2 tomatoes |
$1.99 per pound
|
$0.14 |
1 medium size Spanish onion – sliced |
1/6 onion |
$0.79 per pound
|
$0.03 |
3-4 cloves garlic – chopped |
5/8 garlic cloves |
$4.00 per pound
|
$0.02 |
3 stalks celery – chopped |
1/2 stalk |
$1.99 per pound
|
$0.09 |
6-8 cups left over bread - ripped |
1 cup |
$4.00 per 15 ounces
|
$2.60 |
1 cup chicken broth or stock from boiling the giblets and neck |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.10 |
½ cup grated Parmesan cheese or Romano cheese |
1 tablespoon |
$5.49 per 6 ounces
|
$0.27 |
½ tsp. black pepper |
0.08 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
½ tsp. dried oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
½ tsp. Bell’s Seasoning |
0.08 teaspoon |
$3.29 per pound
|
$0.00 |
2 -3 tablespoons olive oil |
1 1/4 teaspoons |
$5.99 per 16 fluid ounces
|
$0.08 |
2 tablespoons butter |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
Total per Serving |
$3.37 |
Total Recipe |
$20.23 |