They may do. Tinned tomatoes are one of the few things that are acidic enough to eat through the lacquer on the inside of the tin allowing the juice to come into contact with the metal and corrode it. Strangely enough another member of the same plant family does the same thing - potatoes!
Tinned tomatoes are one of those things that are just as good in the economy packs as in the expensive branded packs. I saw a TV documentary a while back where sweetcorn was being packed into cans on a huge scale. The interesting thing was that all the cans were stacked in the warehouse unlabelled and the labels were only applied when they were sent out to customers. In other words all brands were the same apart from the labels. I stongly suspect that the same thing happens to tomatoes.
A little tip. If you are buying to make sauces buy the chopped tomatoes. They might cost a couple of pence more but there isn't so much juice - you get more tomato for your pennies!
I remember my mother telling me that the whole family suffered food poisoning just after the war and a can of tinned tomatoes was the cause. I know techniques have improved since then, but do be careful. Might I suggest a day of lasagna and bolognese making for freezing may be in order.