HAL Lido Pomodoro/Marinara Sauce recipe

[NickCDN]

I cant stop thinking about the sauce used on the spaghetti in the Lido. Does anyone have the recipe for this sauce. I would be forever thankful.

[HALrunner]

Sadly, I don't have it. However, I know in the MDR you can ask for recipes of meals you have enjoyed. It usually takes a day or two, and sometimes they don't get the exact right one, but they are always willing to try!

[SilvertoGold]

Sadly, I don't have it. However, I know in the MDR you can ask for recipes of meals you have enjoyed. It usually takes a day or two, and sometimes they don't get the exact right one, but they are always willing to try!

 

Not to be negative, but there is a strong possibility that this sauce is out of a can.

[Crew News]

I cant stop thinking about the sauce used on the spaghetti in the Lido. Does anyone have the recipe for this sauce. I would be forever thankful.

 

Here is the recipe provided to me by the HAL Culinary Operations Manager a few years ago (you will need your calculator to reduce the servings):

 

HOLLAND AMERICA - Pinnacle Grill

 

MENU ITEM: Sauce - Tomato (Marinara)

 

Yield: Serves 150

 

Ingredients:

 

Tomatoes, Fresh, imported, or Canned tomatoes, well blended - 5 gallons

Tomato Paste - 1 #10 can

Virgin Olive Oil - ½ quarts

Onions, finely chopped - 3 each

Garlic, finely chopped - 2 cups

Basil, dried, chopped - 2 cups

Oregano, dried, chopped - 2 cups

Bay Leafs - 5 each

Salt and Ground Black Pepper

Sugar, if needed

 

FOR SERVICE:

 

Sauté onions and garlic in oil.

Add all other ingredients.

Boil for 30 minutes.

Add salt, pepper and sugar as needed.

[sail7seas]

I hope some people have better luck breaking these huge quantity recipes down to useable amounts for the average family.

 

For years, I did the arithmetic and divided down and the recipes never taste the same as they do when made as written.

 

(I'm a pretty decent cook and know basic arithmetic. :)

 

 

* What does it mean by "onions, finely chopped, 3 each"? Each what?

 

 

Edited March 2, 2014 by sail7seas

[SilvertoGold]

I hope some people have better luck breaking these huge quantity recipes down to useable amounts for the average family.

 

For years, I did the arithmetic and divided down and the recipes never taste the same as they do when made as written.

 

(I'm a pretty decent cook and know basic arithmetic. :)

 

 

* What does it mean by "3 each onion"? Each what?

 

 

 

 

I think they say "each" for individual items as opposed to tsp., cups, etc.

Edited March 2, 2014 by SilvertoGold

[sail7seas]

That's what I mean.

These large volume recipes are meant for commercial... not for the home kitchen.

They are not clear.

Most of them give rise to one question or another.

 

Three each could well mean, sweet (red/Spanish) onion, yellow onion, white bermuda onion etc

 

Edited March 2, 2014 by sail7seas

[babyher]

That's what I mean.

These large volume recipes are meant for commercial... not for the home kitchen.

They are not clear.

Most of them give rise to one question or another.

 

Three each could well mean, sweet (red/Spanish) onion, yellow onion, white bermuda onion etc

 

 

 

 

I hope you have an old bathtub to cook all that in and a canoe paddle to stir it with. *LOL*

 

 

That's a lot of sauce :)

[mamaofami]

I think it just means 3 onions, but by the time you cut that down for 2 or 4 people you would have almost nothing and onions give the sauce the taste. I'm surprised it only calls for three of them.

[SilvertoGold]

I think it just means 3 onions, but by the time you cut that down for 2 or 4 people you would have almost nothing and onions give the sauce the taste. I'm surprised it only calls for three of them.

 

It is all that garlic that makes up for only 3 onions.

I still think there is way too much oil to be even moderately healthy!

Edited March 3, 2014 by SilvertoGold

[sail7seas]

I hope you have an old bathtub to cook all that in and a canoe paddle to stir it with. *LOL*

 

 

That's a lot of sauce :)

 

 

You Always make me laugh!!! :D

 

Who needs a crystal blue swimming pool if one can have a pond of red sauce. :)

 

[sppunk]

I'd pay good money to swim in a pool of red sauce, actually!

[TheEmerson]

Errrr. Need more onion and garlic.

 

One trick I use is use white wine and a whole carrot (top removed) to add a natural sweetness.

[PatsyAnne]

It is all that garlic that makes up for only 3 onions.

I still think there is way too much oil to be even moderately healthy!

 

 

I think 2/3 tsp. olive oil per serving is pretty healthy. It's all that butter that I put on the bread that gets me!

 

 

Trish

[catl331]

I doubt Italians in Palermo would think that is a lot of Olive oil. I thought it wasn't much per serving. I bet the Lido one is from a couple of lg. cans; even Canaletto.

[jbhcw]

Errrr. Need more onion and garlic.

 

One trick I use is use white wine and a whole carrot (top removed) to add a natural sweetness.

 

My mother was part Italian...she always grated up a carrot into her sauce. Need to try the white wine! I think a red sauce is tricky...so many different ways to make it....

[babyher]

You Always make me laugh!!! :D

 

Who needs a crystal blue swimming pool if one can have a pond of red sauce. :)

 

 

I always think of my Grandmother and mom and aunts stirring that HUGE pot of sauce (gravy) with the big wooden spoon. We would always tease them that they looked like a witch stirring a cauldron :)