Perfect for polenta or pizza.
| 1 can (14.5 oz) | whole peeled tomatoes |
| ¼ cup | olive oil |
| 1 | onion, peeled and halved |
| 1 can (15 oz) | tomato sauce |
| 1 oz | Pecorino Romano cheese |
| 1½ tbsp | sugar |
| ¾ tsp | salt |
| ½ tsp | garlic powder or minced garlic |
Process tomatoes and their juice in blender until smooth, about 30 seconds. Heat 1 tbsp oil in large saucepan over medium heat until shimmering. Add onion, cut side down and cook without moving until lightly browned, about 4 minutes. Add pureed tomatoes, tomato sauce, Pecorino, sugar, salt, garlic powder and remaining 3 tbsp oil. Bring mixture to boil, reduce heat to medium-low and simmer until sauce is slightly thickened, about 15 minutes. Remove from heat, discard onion, cover and keep warm.