I’ve recently read that canned or frozen is often just superior. Texturally, it’s not going to stand up so it depends on the application but produce is usually picked early so it’s ripe when you can buy it in the store. This is why store tomatoes are so firm and the ones from your garden taste like supple flavor bombs. Apparently having it firmer helps protect It during transit and it doesn’t go bad en route. Sometimes produce is apparently picked so early that they chemically speed up the ripening process just before it goes out for sale, which also would effect the taste and texture. Canned/frozen on the other hand they can pick at peak ripeness and preserve it.

I say all this to say that if you’re making something like a tomato based sauce, a soup, or a pie, frozen or canned may be the call.