from the Rosie’s Riveting Recipes Cookbook
I’ve had to make a few lifestyle changes because my hypertension has become chronic. Two years of lockdowns, mask mandates and 24/7 fear mongering would elevate anyone’s blood pressure. However, my medication was no longer working, and nothing else we tried was working either. So, I decided to put myself on a low sodium diet.
It really wasn’t hard. I stopped eating fast food and processed foods, and I started reading food labels. I was shocked at the amount of salt hidden in our foods. It’s way more than our bodies need. So, I’ve gone back to eating real food made from scratch, just like in Rosie’s day. I’d forgotten how good real food actually tasted.
Today’s recipe is an easy to make alternative to canned tomato soup, and if you’re worried about salt simply use low sodium or salt free tomatoes.
By the way, my blood pressure has dropped. I’m also losing weight and I feel so much better.
Last Minute Tomato Soup
- 1 cup cooked tomatoes
- 3 cups rich milk*
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter, (if desired)
Stir tomatoes well to break up the pulp and juice. Add milk. Heat, stirring frequently. Add salt and pepper and butter, if desired. Serve immediately. Makes 4 servings.
Modern adaptation: Used canned, diced, Italian-style tomatoes to create a flavorful, elegant soup.
* 1940’s term for condensed milk
Imagine the government telling you how much meat or chicken you could buy, or how much sugar or flour you could have. Strange as it may seem, at one time it actually happened. During WWII, the United States government devised a food rationing program to help insure that every family would have enough to eat. Rosie’s Riveting Recipes gives readers a glimpse into life on the WWII home front. A cookbook and a history lesson in one Rosies’s Riveting Recipes includes more than 180 economical, back-to-basics World War II ration recipes and short tales of life on the American home front interspersed throughout.