Provençale Sauce It was at the end of the 18th century that people became more knowledgeable about the tomato or better known at the time as the "toffee apple" in Provence. It was during this time that the tomato became an ingredient to be reckoned with in any Provence kitchen. In fact, in 1835, Aymes suggested recipes for "stuffed toffee apples" as well as "toffee apple coulis" in his store. The Reflets de France Provençale sauce was inspired by these traditions and it encompasses all the flavours from Provence.