Sure! For canned varieties – crushed tomatoes would be closest in texture to passata, then diced tomatoes. You could also use whole tomatoes (e.g., canned whole san marzano tomatoes) and crush them with your hands.  For fresh tomatoes - if you have large tomatoes dice them up, if you have a smaller variety like cherry tomatoes just slice them in half. Then add them to the skillet after the Calabrian chiles and cook until they break down and get sauce. If you want the homemade tomato sauce to be smooth, add it to a blender or food processor. Be careful adding hot things to a blender though, make sure you open the vent at the top and cover with a cloth to let steam escape.