If all I’m wanting is a small amount of gravy 3 or 4 tablespoons, I cheat.
By cheat I mean I take my cooked meat as in sausages, steak or chicken out of my frying pan, take my pan off the heat and add a bit of hot water, 1/8th of a cup more or less to soften up the tasty bits on the bottom of the pan. I mix in a tablespoon or 2 or 3 of bbq sauce and stir. The heat in the pan is usually enough to heat up this gravy/sauce mix to dribble over your meat.
This give you a mix of not quite as rich as the sauce alone and not as thick as a real gravy but fantastic for that little bit of extra moisture for your meat with some flavour, you don’t always have enough tasty bits on the bottom of a pan to make a proper jus.
I’ve not tried this with tomato sauce.
I do this sometimes with frying onion to pop on steak or with mushrooms to pop on chicken.
Add half and half sweet chilli sauce to the bbq sauce.
Hard to title this hint but hopefully it gives you a hint on something different to try to make your own.