| 10 x plum tomatoes halved lengthwise, seeds removed |
2 1/2 tomatoes |
$1.99 per pound
|
$0.68 |
| 1/4 c. extra virgin olive oil divided |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 6 x garlic cloves coarsely minced Salt to taste Freshly-grnd black pepper to taste |
1 1/2 garlic cloves |
$4.00 per pound
|
$0.04 |
| 1 x Spanish onion diced |
1/4 onion |
$0.79 per pound
|
$0.05 |
| 1 x carrot diced |
1/4 carrot |
$1.49 per pound
|
$0.05 |
| 3 c. vegetable stock |
3/4 cup |
$3.69 per 32 ounces
|
$0.72 |
| 1 Tbsp. finely-minced fresh thyme |
3/4 teaspoon |
$1.99 per cup
|
$0.03 |
| 1 1/2 c. heavy cream |
1/3 cup |
$3.89 per pint
|
$0.73 |
| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/2 lb cremini mushrooms thinly sliced Salt to taste Freshly-grnd black pepper to taste |
2 oz |
$3.99 per pound
|
$0.50 |
| 1 Tbsp. minced fresh sage |
3/4 teaspoon |
$1.97 per 2 ounces
|
$0.02 |
| 8 Tbsp. unsalted butter softened |
2 tablespoons |
$3.99 per 16 ounces
|
$0.25 |
| 1/2 lb fontina grated |
2 oz |
$6.09 per 8 ounces
|
$1.52 |
| Total per Serving |
$4.86 |
| Total Recipe |
$19.46 |
Suggestions?