In a medium saucepan, heat butter and olive oil together until no longer foaming.
Add garlic, oregano, red pepper flakes, and a large pinch of salt. Cook until garlic is fragrant but not browned, about 2 minutes
Add crushed tomatoes, onion, and basil. Bring to a bare simmer and cook for about one hour, stirring occasionally (if sauce is splattering, you can partially cover it but leave room for steam to escape).
Remove onion and basil sprigs and discard. Season with salt to taste. Allow to cool before topping pizza.
Store in an airtight container in the refrigerator for up to two weeks.
0 servings