Though I am reluctant to use out-of-season, commercially produced fresh tomatoes in a sauce, tomatoes from hothouses are a decent alternative.
I sometimes dice up a hothouse tomato for a quick skillet sauce, giving a dish acidity and freshness. In a pan, lightly brown some garlic slices in olive oil, toss in the diced tomatoes, bring to a boil. Season with crushed red pepper and add a few shredded leaves of basil and a ladle or two of the pasta cooking water. By the time the pasta is cooked the sauce is done. Add some grated Grana Padano and dinner is ready.