Mezzaluna,i`m interested in this item you have mentioned.My initial training,years ago,was in classical French cooking.
There were some Italian dishes on the course.To me,the sauce you describe sounds like a variation of Provencale sauce.The only tomato flavoured gravy i can think of is a jus-lie,which is slightly thickened.Maybe i`m getting old and forgetful,but i certainly would not see this item as a gravy.I`ve made more gravy than i care to think about!Some people here in Britain nearly drink the stuff!Leo.
