Well, last time I answered a question on Roman food I got in a lot of trouble with the Thirty, but here we go:

 

Yes, there are tons of Roman recipes and a lot of them are really simple. A lot of them are collected in a late Roman "cookbook" often attributed to a person named Apicius (who is fictional). This collection has items from earlier in the Roman Empire together with later additions. It is often called de re coquinaria "On the Subject of Cooking." Lucky for us, there are some nice translated excerpts online. Here are a few, and scroll around in the link(s) to find many more. The CAPITAL TEXT is translated Latin (just imagine a big sweaty Roman guy yelling at you).

 

Here's one for making Lucanian sausage

CRUSH PEPPER, CUMIN, SAVORY, RUE, PARSLEY, CONDIMENT, LAUREL BERRIES AND BROTH; MIX WITH FINELY CHOPPED [fresh Pork] AND POUND WELL WITH BROTH. TO THIS MIXTURE, BEING RICH, ADD WHOLE PEPPER AND NUTS. WHEN FILLING CASINGS CAREFULLY PUSH THE MEAT THROUGH. HANG SAUSAGE UP TO SMOKE.

 

Here is a delicious concoction with eggs and chicken livers which is served like some kind of ancient version of savory jello:

PEPPER, FRESH MINT, CELERY, DRY PENNYROYAL, CHEESE, PIGNOLIA NUTS, HONEY, VINEGAR, BROTH, YOLKS OF EGG, FRESH WATER, SOAKED BREAD AND THE LIQUID PRESSED OUT, COW’S CHEESE AND CUCUMBERS ARE ARRANGED IN A DISH, ALTERNATELY, WITH THE NUTS; [also add] FINELY CHOPPED CAPERS, CHICKEN LIVERS; COVER COMPLETELY WITH [a lukewarm, congealing] BROTH, PLACE ON ICE [and when congealed unmould and] SERVE UP.

 

Here are some stuffed pumpkin fritters!

A DISH OF STUFFED PUMPKIN IS MADE THUS: PEEL AND CUT THE PUMPKIN LENGTHWISE INTO OBLONG PIECES WHICH HOLLOW OUT AND PUT IN A COOL PLACE. THE DRESSING FOR THE SAME MAKE IN THIS WAY: CRUSH PEPPER, LOVAGE AND ORIGANY, MOISTENED WITH BROTH; MINCE COOKED BRAINS AND BEAT RAW EGGS AND MIX ALL TOGETHER TO FORM A PASTE; ADD BROTH AS TASTE REQUIRES. STUFF THE ABOVE PREPARED PIECES OF PUMPKIN THAT HAVE NOT BEEN FULLY COOKED WITH THE DRESSING; FIT TWO PIECES TOGETHER AND CLOSE THEM TIGHT [holding them by means of strings or skewers]. [Now poach them and] TAKE THE COOKED ONES OUT AND FRY THEM. [The proper] WINE SAUCE [for this dish] MAKE THUS: CRUSH PEPPER, LOVAGE MOISTENED WITH WINE, RAISIN WINE TO TASTE, A LITTLE OIL, PLACE IN PAN TO BE COOKED; WHEN DONE BIND WITH ROUX. COVER THE FRIED PUMPKIN WITH THIS SAUCE, SPRINKLE WITH PEPPER AND SERVE.