4 recipes
A tangy, vinegar-forward ketchup flavored with isot pepper and mustard, cooked down slowly and bottled hot for shelf-stable keeping.
A simple, aromatic tomato sauce simmered with onion, garlic, and herbs, then passed through a sieve for a silky, seed-free finish.
Whole potatoes hollowed out, stuffed with a veal and cured pork filling bound with egg and bread, baked until tender, and served with tomato sauce.
Pork leg fillet studded with garlic, braised in white wine, sliced and served in a rich tomato sauce with hard-boiled egg — a Central European pot roast.