tomato sauce/ cinnamon doughnuts (bolinhos de chuva)

Yesterday we ate Ravioli (bought ready from sobsey) with tomato sauce (ready also). So, there are still some ravioli left. But, today I made the tomato sauce! I also went to post office to mail an international package and after that I went to the library to return the DVDs and pick up 2 books about brazilian cooking I have ordered before. I made this cinnamon doughnut from one of the books!my grandma used to make those. They taste just like hers!

Tomato sauce with Basil (my recipe)

1 can whole tomatoes
4 garlic cloves (chopped)
2 tablespoon ollive oil
7 basil leaves
fresh black pepper to taste
red flake pepper to taste

directions:

heat olive oil in small pan, add chopped garlic, cook for about 1-2 min or until light brown. Add tomato can (everything). Then, kind of break it in small pieces with a big spoon. Then, add black pepper, red flakes pepper (if desired) and basil and let it simmer for 15min.

2- cinnamon doughnuts (bolinhos de chuva)
2 large eggs
1/2 cup plus 3 tbsp. sugar
pinch salt
1 cup all purpose flour
1/2 cup cornstarch
2 tsp. baking powder
1/2 cup milk, warmed slightly to room temperature
vegetable oil for frying
3 tbsp. cinnamon

directions:
1- in a large mixing bowl, combine eggs, 1/2 cup sugar, and salt. Mix well. While stirring, slowly add flour, cornstarch, baking powder, and milk.
2- pour 2 to 3 inches of oil into a deep skillet or stockpot. heat to 350 F, or until a drop of water flicked into the pan jumps out.
3- carefully drop several spoonfuls (teaspoon) of batter into the oil. Each piece of batter will make a bite-sized doughnut. Fry 3 to 4 min. or until evenly light browned on all sides.Use a slotted spoon to remove doughnuts from oil and drain on paper towels.
4- combne cinnamon and remaining sugar(3 tbsp.) in a small bowl. When cool enough to handle, roll each doughnut in cinnamon-sugar mixture to coat and serve warm.