If you're out of luck finding fresh tomatoes, turning to canned isn't a bad idea -- unless you're following a recipe that ...

When choosing a can of tomatoes to make homemade spaghetti sauce, our Test Kitchen recommends using San Marzano. In addition ...

Canned tomatoes grace the pantry shelves of most cooks, but when you have leftovers, it's hard to know what to use them for.

Is it the heat or the acidic tomatoes that causes this to happen? Heavy cream is a little too heavy, but it doesn't curdle. Can you reduce the fat and keep this soup from curdling? Thanks.