You can, without a doubt, use pureed or crushed tomatoes as I did in this recipe. Reduce the cook time to 35 minutes and don’t worry about crushing the tomatoes against the side of the pot.
28 oz canned whole peeled tomatoes
5 tbsp unsalted butter
1 medium yellow onion, peeled and halved
Salt to taste
Put the tomatoes, onion and butter in a heavy saucepan (it fit just right in a 3-quart) over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of fat float free of the tomatoes. Stir occasionally, crushing the tomatoes against the side of the pot with a wooden spoon. Remove from heat, discard the onion, add salt to taste. I actually chopped up some of the onions and left them in the sauce.
Serve with spaghetti, with or without grated Parmesan cheese.