SERVES 4
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 medium onion, finely diced (about 1½ cups)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
½ teaspoon dried oregano
Pinch of red pepper flakes
One 28-ounce can whole tomatoes packed in juice,
crushed by hand, in a food processor, or with a potato
masher into rough ½-inch chunks
1 stem fresh basil (optional)
Kosher salt
Heat the olive oil and butter in a medium saucepan over
medium-high heat until the butter has melted and the
foaming subsides. Add the onion and cook, stirring