Has anyone ever heard of a Dump Cake? A reader who e-mailed us, hoping to rediscover the recipe, said that her aunt used to fix this about 30 years ago; all she remembers is a dry cake mix, a can of cherries and other fruits, and that you just opened everything up and dumped it in a bowl. She doesn't even remember whether the cake was baked or not.

We don't have any record of this recipe in our files, but we're hoping that someone else does. If you do, or if you have your own recipe request, contact us. (See address and e-mail information below.)


I've just found your section after years of enjoying The Washington Post. Would you have a good recipe for pizza sauce? Many thanks.

--Ronald E. Lorton

Do we ever! Not only is this sauce rich in flavor, but it also manages to get the best out of canned tomatoes, making it the perfect secret for wintertime pizza-making endeavors.

This recipe originally ran in an article by baker Marcy Goldman.

Bottle-and-Sell It Pizza Sauce

(Makes about 3 1/2 cups; enough sauce for 3 pizzas)

This sauce is zesty and bold and uses sun-dried tomatoes to jazz up the intensity of the canned tomatoes.

4 sun-dried tomatoes (not packed in oil)

About 1/3 cup boiling water

12-ounce jar roasted red peppers

28-ounce can crushed tomatoes

4 medium cloves garlic, crushed

3 tablespoons extra-virgin olive oil

1 teaspoon red wine vinegar or 2 teaspoons balsamic vinegar

1/8 teaspoon crushed hot red pepper flakes

1/4 teaspoon onion powder

3/4 teaspoon salt, or to taste

1/2 teaspoon sugar

1/4 teaspoon freshly ground black pepper, or to taste

2 tablespoons minced fresh herbs, such as basil, oregano and savory (or substitute 2 teaspoons dried)

1 tablespoon fresh parsley, minced

Place the sun-dried tomatoes in a small bowl and cover with the boiling water. Let stand for 5 minutes, then drain.

Drain the red peppers; discard the liquid.

Place the sun-dried tomatoes in a food processor or blender with the red peppers and the canned tomatoes and process until smooth, about 2 minutes.

In a medium saucepan over low heat, heat the garlic in the oil until it just begins to turn golden. Remove and discard the garlic.

Stir the tomato mixture into the saucepan and cook for about 5 minutes. Then add the red wine vinegar or balsamic vinegar, hot pepper flakes, onion powder, salt, sugar, black pepper, mixed herbs and parsley and cook for 5 minutes. Taste and adjust the seasonings.

Remove from the heat and cool.

Per 1-tablespoon serving: 13 calories, trace protein, 1 gm carbohydrates, 1 gm fat, 0 mg cholesterol, trace saturated fat, 49 mg sodium, trace dietary fiber

Send your recipe question (or your answer to a reader's question) to: Prince George's Food, The Washington Post, 14402 Old Mill Rd., Suite 201, Upper Marlboro, Md. 20772. Or e-mail it to food@washpost.com