Add Pierogi to 6 cups of boiling, lightly salted water. Boil according to package instructions. Drain; Cover to keep warm.
In a medium skillet over med-high heat, cook sausage until brown while breaking up the meat. Drain off any excess fat. Add half of the halved tomatoes, tomato sauce and garlic powder to the sauce. Cook for 5-7 minutes.
Divide pierogi onto two plates. Smother pierogi with desired amount of tomato sauce mixture. Top with the remaining tomatoes. Serve immediately.
Chorizo is hard to tell when it is browned, so be sure to cook for at least 6-7 minutes.
For spicier flavor, add a desired amount of crushed red pepper flakes to the simmering sauce.