The majority of Italian food doesn’t actually use tomatoes. That impression is mostly because internationally-known Italian foods tend to use tomatoes (pizza for example.)
Onions, carrots, and celery, there you have it. I was trying to find out what renaissance celebrity chef Bartolomeo Scappi typically did for sauce, but I'm not sure. I think mostly meat broth. This tortellini here has a sort of Christmas spices stuffing with nutmeg, cloves, cinnamon, and raisins ... and marjoram and mint and rosewater and saffron ... and sugar and parmesan on top. In meat broth.
Bread, olives (and olive oil), cheese, meat, fish, fruit, nuts, wine.
https://en.wikipedia.org/wiki/Food_in_ancient_Rome
https://en.wikipedia.org/wiki/Apicius
That being said I think the ubiquitousness of tomato sauce even in modern Italian cuisine is overestimated.
https://www.theeternaltable.com/historical-recipes/tortellin...