A modernist approach is likely to use a combination of methods including thickening (Ultra-Sperse 3 and xanthan gum come to mind) and emulsifying. Modernist versions of velouté or béchamel, which contain these ingredients, can be used as the base for virtually any derivative sauce. Once the sauce base is made, it can be finished with cream and/or butter and should be finished with the flavors at hand, in this case, tomato purée.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.