The Abqaiq Cookbook - 1973

1 can (16 oz.) tomato puree
1 can (16 oz.) whole tomatoes, chopped fine
1 tbsp. garlic salt
1 tbsp. Italian seasoning
1 tsp. oregano
1 tbsp. dried onion flakes, crumbled fine
1 tbsp. olive oil
½ tsp. parsley flakes
Salt and coarsely ground black pepper, to taste

Combine the above.  Prepare several hours before using to blend flavors.  Keeps in refrigerator for at least a week.

John Fermendzin