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|
|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.