Having a small garden, I don't grow enough tomatoes to ever aspire to canning or freezing. In a stellar week I accumulate enough to make a meal for two and recently planned to make a basic tomato sauce with capers (thinking to add some savoury notes). Then I noticed I had some olives (your basic green pimento stuffed) and a jar of tender anchovies. I had a tangy, salty puttanesca sauce simmering in no time. Not bad for raiding a sadly empty fridge. As for finding fresh tomatoes – in a pinch canned will work just fine.