Perfect Easy Red Sauce

Heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter in a medium saucepan over medium-high heat until the butter has melted and the foaming subsides. Add 1 medium onion, finely diced and cook, stirring frequently, until softened but not browned, about 3 minutes. Add 2 medium cloves garlic, minced or grated, 1/2 teaspoon of dried oregano, and a pinch of red pepper flakes and cook, stirring, until fragrant, about 1 minute.

Add one 28-ounce can of whole tomatoes packed in juice, crushed by hand, in a food processor, or with a potato masher into rough 1/2-inch chunks, and 1 stem fresh basil, if using. Bring to a boil over high heat, reduce to a simmer, and cook, stirring occasionally, until the sauce is thickened and reduced to 4 cups, about 30 minutes. Season to taste with kosher salt.