I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a stainless steel pot instead? I know not to use a reactive pot for tomatoes, just not sure if there are any other considerations?
Yes and no.
Stainless steel is not "reactive"; generally that term refers to cast iron, aluminium, or copper cookware. So from that perspective you can swap it.
However, a recipe which expects a ceramic or enameled cast iron dutch oven probably is calibrated for cookware that has a high thermal mass and slow heating for its contents. So if your stainless-steel pot has thin walls & bottom, you will need to adjust heat levels and cooking times, and stir more often to prevent burning.