Does addition of tomato puree make the oil component of sauce less lubricating?
I think you're getting a little caught up on minutiae.

True, oil &amp; water [or tomato purée] don't mix - however, oils &amp; water can be emulsified. In other words you can create a mixture that appears to be a single liquid - like a solution -  even though one is actually suspended in the other rather than being permanently intermixed.

You can 'fix' this emulation in a pasta sauce by adding a little cornflour [or any starch] a couple of minutes before the end. It effectively binds the two together, certainly for longer than it takes to eat it; and in fact semi-permanently in food terms.
Some people [including me] don't like to do this because it removes the glossy sheen that the oil imparts to the sauce, &amp; though it certainly helps adhesion to the pasta, makes for a slightly more homogeneous look to the sauce itself.

Whether you use any type of starch binder at the end or not, so long as you have your actual water quantity low enough by the time it's served that it doesn't drain through to the plate [allowing for a little last-minute absorption by the pasta itself] then your sauce to all intents &amp; purposes will be 'a single entity', with the oil &amp; water sufficiently mixed that no-one is going to spot it isn't actually a solution, but an emulsion.  

The flavours will balance, no matter which component each herb or spice is technically dissolved in.