Whoa... ROASTING tomato sauce!!!

[Becky]

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...

[Tuckervill]

I'd do it in my non-enameled pans, because they've been cooked in so much on very hot fires that there is nothing but patina on them.

The iron goes into your bloos, and that's a good thing!

Karen