Dried herbs are used in our Low FODMAP Pizza Sauce. If you go to the aforementioned pizza forum and dive in, you will see that some folks take a blended approach, and while they don’t cook their pizza sauce, they believe the dried herbs needs some help via heat. Here is a discussion about releasing the inherent flavors of dried oregano properly, posted by registered pizza forum user ,“November”, back in 2006:   “The technique, known in the industrial chemical engineering world as Microwave-Assisted Extraction (MAE), is more effective than simple heating though. The following is a more detailed description of the cytoplasmic eruption as described by Girija Raman and Vilas G. Gaikar of the Department of Chemical Technology, University of Mumbai.   ‘Studies have revealed that dielectric heating of the polar cellular matrix resulted in remarkable swelling and coalescence of the oil cells and other constituents. The resulting pressure, built-up within the cell, breaks open the cell, releasing the constituents and providing easy access for solvent penetration (water in this case) [...] During the microwave treatment, membranes of oil droplets rupture and the oil accumulates near the cell wall.  The protein structures also agglomerate into larger particles.  When the power level is low, this coalescence takes place over a longer period of time, but at higher power levels, the confluencing of smaller lipid bodies into larger agglomerates occurs at an early stage of heating, leading to a rapid cell rupture and an increased rate of extraction.’”   I told you they get into it. What November is basically saying is, nuke your dried herbs in a little water, to extract maximum flavor – if you like. Not everyone does this. Go to the thread to read more about the math of calculating the power of your microwave, ratio of water, to herb, to time.