Heat the olive oil and butter in a medium saucepan over medium high heat. Once the butter has melted, add the onion and cook for about 3 minutes, until softened but not browned.

Add the garlic, oregano, and red pepper flakes. Cook for 1 minute, stirring frequently.

Crush the tomatoes by hand, cut them with kitchen scissors directly in the can, or break them down with an immersion blender or potato masher. Add the tomatoes and their juices to the saucepan. Simmer for about 30 minutes, or until the sauce has reduced by about an inch and thickened.

Turn off the heat and add the heavy cream and vodka. Blend with an immersion blender until creamy and smooth. You can also carefully transfer the sauce to a high powered blender.

Return the sauce to the saucepan and simmer for another 10 to 15 minutes to develop the flavor and thicken it further. Taste and add salt as needed. Let the sauce cool completely before using it on frozen pizzas.