When I make tomato sauce, at the end I'll turn off the heat

>>8840364
haven't tried but i honestly don't see a reason why any kind of fat wouldn't work

>>8840374
Maybe I'm a moron but I was concerned that it wouldn't mix together cause it's liquid fat as opposed to a solid that melts in the sauce like butter or lard

I guess it will work if I mix well enough

Honestly, if you're only adding a little bit of fat it should be fine. I mean, you're not trying to make tomato mayonnaise.

Mmmmmmm! Nothing gets me going like a big ol' dollop of fat in my sauce, delicious!

Tell OP not to let the sauce stick. Keep stirring it.

>>8840416
My Sicilian grandmother always added a few chunks of butter into the sauce. It's great, you should try it. Obviously I want to avoid it the fat not mixing in and just staying on top of the sauce, that's nasty.

>>8840364

you'd have better results cooking the bacon from cold, removing it, and then cooking the battuto in the pan with the hot fat. this is how it tended to be cooked before olive oil was widely available and cheap.

then you add your tomatoes in whole with the water and let them simmer like normal.

as for fat pooling i've never seen it happen unless you're adding too much butter late in cooking.or if you are making ragu and don't strain enough fat.

>>8840479
There is a big difference in texture between just sauteing the garlic and onion in the bacon fat/butter and adding in butter at the end and mixing it in. Of course if I ever add bacon to the sauce, I use the fat to fry off anything else I'm putting in the sauce

>>8840493

well, the immersion blender you ought to be sticking in there before serving/storing should smooth out the texture difference in large part.

butter's good, it shouldn't pool if you don't overdo it, and if you do fuck it up just throw in some garam masala and serve over chicken; it's already mostly butter chicken at that point.

OP don't let the sauce stick. Keep stirring it. Anon told me to tell you.