Hi Hi Everyone
Im new to this board and wish you all the best.
Im making a tomato sauce using canned diced tomatoes and tomato ketchup for a chunky warm dipping sauce and would like to know which of the following methods is the correct way to thicken the sauce using Flour and Corn Starch?
1. Add cornstarch or Flour to simmered runny tomatoes then add ketchup?
2. Make a roux add ketchup and add the mixture to simmered runny tomatoes?
3. Darken flour in butter then add ketchup then add the mixture to simmered tomatoes?
Thank you and all the best