Thanks for offering to do the conversions for the ones you can,in your spare time.I do understand about the weight to volume ratio as well.Not a problem.Also,Rounding things off to the nearest spoon size is something I do often.It has never made anything difficult to do either.The recipe for me is a starting point,then its anything goes from there.
I used my My Weigh 300-Z scale to weigh the amounts of crushed red peppers, Greek oregano, salt, black ground pepper, and garlic powder and then measured them out using measuring spoons to get the values noted below in highlight. My mini-scale is accurate to only one-tenth of a gram, but I believe the numbers are quite close. All volume measurements are level measuring spoon measurements.
0.32 grams Crushed red pepper flakes (this will be about 2-3 pinches) (1/4 teaspoon)
0.74 grams Greek oregano (bottled) (a bit less than 3/4 teaspoon)
1 gram Salt (table salt, Mortonís) (1/8 teaspoon plus half again, or 3/16 teaspoon if using a "pinch" mini-measuring spoon)
0.32 grams Ground black pepper (a bit less than 1/4 teaspoon)
2.78 grams Garlic powder, McCormick's (5/8 teaspoon)
As noted previously, I did not measure out the Parmesan cheese (which you do not like in the sauce anyway) or the fresh basil (0.64 grams), which I do not have on hand.
If you, or any other member for that matter, proceed with the above seasoning mix, let us know how you like it. Please also note the tomatoes used.