I'm waiting to hear what Scott thinks about dried basil for NY style sauce.
*throwing my voice to the back of the room*
"and I'd like to know Scott's opinion on the quantity of dried herbs Ryan is using!"
Great questions, Jeff, and guy at the back of the room
Ryan, it's your sauce, you make it however you want to. I would hope, that at some point, you could not only make a pie without dried basil, but that you could serve up both versions to some testers in a blind taste test.
As far as the quantities go, just as a frame of reference, I use 1/16th t. oregano per 28 oz. sauce (and about the same amount of fresh basil). I'm not saying that my way is better, but I have noticed a tendency for some commercial outfits to hide inferior tomatoes with extra herbs. For me, I feel strongly that the better the tomato, the less augmentation it requires, but, this is entirely subjective. If those quantities make you happy, go for it.