Thin Crust Pizza Sauce

I'm not gonna lie, I'm ripping off the basis for the sauce from The Food Lab.  Let's face it, pretty much everything The Food Lab does is, at the least, an excellent starting point for any recipe.  That said, I have a few modifications that I feel make the sauce better.

1 28 oz can of whole, peeled, San Marzano tomatoes
2 cloves garlic, crushed and minced
1 t dried oregano
pinch of red pepper flake
1 T butter
1 T infused olive oil
2 sprigs basil
1 yellow onion, peeled and halved
1 bay leaf
Salt to taste

Heat up the butter and infused olive oil, and lightly saute the garlic, oregano, and red pepper until aromatic, but not until the garlic browns.  Add the tomatoes, crushing by hand, along with their liquid and a little water (I use just enough to rinse out the cans).  Place the sprigs of basil in the tomato, and place the halved onions, split side down, in the sauce, along with a bay leaf.  Simmer until the sauce has reduced to the desired consistency, remove the basil, the bay leaf, and the onion halves.  Process with an immersion blender or food processor until mostly smooth, and adjust seasoning to taste.