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Filetti Di Pomodoro (Tomato and Onion Sauce) from Mario’s Restaurant


  • Two 32- ounce cans plum tomatoes with liquid, preferably imported from Italy
  • ¼ pound lard
  • 3 cups thinly sliced onions
  • 1/3-pound ham preferably prosciutto cut into very thin strips 1 ½ cups of ham
  • Salt and freshly ground pepper to taste
  • ½ cup freshly snipped basil leaves
  • or 1 tablespoon dried crushed



In a medium bowl, crush the tomatoes with your hands. In a medium saucepan over medium to medium low-heat, melt the lard and sauté the onions, stirring often, until the onions are golden brown, about 20 minutes (you want them to caramelize). Raise the heat to medium- high, add the ham, and sauté about 5 minutes. Add tomatoes and simmer about 2 hours, stirring often to prevent sticking. Add salt, pepper, and basil

** Tip**: The sauce can be refrigerated for 5 days or frozen for several months.