Quote Originally Posted by OakLeaf View Post
There's an idea.

Make sure it's an ENAMELED cast iron oven, though.

Tomatoes need to go in a non-reactive pan, because they're so acid. Otherwise, you'll wind up with iron-flavored tomato sauce and a pan that needs to be re-seasoned.

An enameled steel broiler pan would work too - probably better, since the tomatoes would be in a shallower layer.
Crap, good point....my dutch oven is not enameled...