I used to, but after trying it I no longer worry about it. Even boiling tomato sauce has no noticeable impact on the seasoning as far as I can tell.
We made a tomato sauce in a cast iron pan. Once. It was god-awful. It was like eating iron filings. You couldn't taste anything else.
Sounds like you used a rusty pan.
Very new, "pre-seasoned" plus oven-seasoned once.
That was probably the issue. Pre-seasoning is mostly bullshit. The best seasoning is just using the thing daily for a few weeks/months IMHO. Very new pans have not had the time to build up a good solid coating.
New? Y'all don't have antique stores or flea markets where you live?
Not exactly sure what you did wrong, but you did something wrong.
You probably should have polished it with a metal scouring pad first.