Warm the olive oil in a one-gallon stock pot over medium high then add the onion and cook for 3-4 minutes stirring. Now add the garlic and chili flakes. Continue to cook for 1-2 minutes stirring.
Scrape the onions and garlic into a food processor with the tomatoes, salt, and black pepper. Pulse to puree.
Pour the tomato mixture into a stock pot over medium heat. Whisk in the sugar and simmer for 10-15 minutes.
Whisk in the Romano cheese in small amounts to flavor and thicken the sauce.
Fold in the basil and oregano and simmer for 1-2 minutes.
Remove from heat, cool down and refrigerate for service.