Tomato Cream Sauce

From Half Baked Harvest (Brown Butter Lobster Ravioli with Tomato Cream Sauce)

2 Tbsp olive oil
2 Tbsp salted butter
1/2 yellow onion
4 cloves garlic, minced or grated
24 ounces crushed San Marzano tomatoes
salt and pepper
1 cup whole milk
1/4 cup freshly grated parmesan cheese, plus more for serving
1/4 cup fresh parsley, roughly chopped

Heat the butter and oil over medium heat. Add onions and cook for 5 minutes, until fragrant. Add the garlic and cook another minute. Stir in the tomatoes and season with salt and pepper. Stir and cook over low heat for 15-20 minutes, stirring occasionally until thickened slightly. Stir in the milk, parmesan, parsley, and basil, and cook for another 10 minutes, until warmed through.