| 3 tablespoons olive oil |
3/8 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 3 chopped yellow onions |
1/8 onions |
$0.79 per pound
|
$0.02 |
| 1 tablespoon sugar |
1/8 teaspoon |
$1.44 per pound
|
$0.00 |
| 7 chopped garlic cloves |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 2 tsp salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 tsp dried basil |
0.08 teaspoon |
$3.49 per 5/8 ounces
|
$0.01 |
| 2 tsp dried oregano |
0.08 teaspoon |
$3.89 per 3/4 ounces
|
$0.02 |
| 1 tsp dried thyme |
0.04 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1 tsp freshly ground black pepper |
0.04 teaspoon |
$7.99 per 16 ounces
|
$0.00 |
| 1/2 tsp fennel seeds, crushed |
0.02 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.00 |
| 2 tbsp balsamic vinegar |
1/4 teaspoon |
$6.59 per 17 fluid ounces
|
$0.02 |
| 2 cups fat-free chicken broth |
1 tablespoon |
$0.99 per 14 1/2 ounces
|
$0.05 |
| 3 (28-ounce) cans crushed tomatoes ( I prefer San Marzano) |
3 1/2 fl oz |
$1.99 per 28 ounces
|
$0.26 |
| 1-2 tsp red pepper flakes |
0.06 teaspoon |
$3.29 per pound
|
$0.00 |
| Total per Serving |
$0.42 |
| Total Recipe |
$10.00 |
Suggestions?