How do you separate grease on tomato sauce?

You can't really "separate" grease from tomato sauce. Grease and oil naturally separate from water-based sauces when they cool, so the grease will rise to the top, but it's more about *removing* the excess grease. Here's how you can do that:

1. Skimming:

* While cooking: As the sauce simmers, you can use a spoon to skim off the layer of grease that rises to the surface.

* After cooking: Let the sauce cool slightly, and then carefully skim off the top layer of grease with a spoon.

2. Refrigerating and Spooning:

* Refrigerate: Cool the sauce thoroughly in the refrigerator. The grease will solidify and form a distinct layer on top.

* Spoon off: Carefully spoon off the solidified grease.

3. Using a Fat Separator:

* Pour: Pour the cooled sauce into a fat separator.

* Let it settle: Allow the sauce to settle so the grease rises to the top.

* Pour off: Pour off the separated grease, leaving the clear sauce behind.

Important Note: Removing too much grease can affect the flavor and consistency of your sauce. You might want to leave a small amount of grease behind for a richer taste.