While fresh herbs and dried herbs can have slightly different flavors and intensities, you can generally substitute dried herbs for fresh herbs in recipes. Nigel Slater's recipe for baked tomatoes should still turn out delicious with dried herbs. However, keep in mind the following tips to make the substitution successful:
Adjust the quantity: Dried herbs are more concentrated than fresh herbs, so you'll need less of them. As a general rule of thumb, use one-third of the amount of dried herbs compared to fresh herbs. For example, if a recipe calls for 3 tablespoons of fresh basil, you would use 1 tablespoon of dried basil.
Add the dried herbs earlier: Since dried herbs take longer to release their flavors, it's best to add them earlier in the cooking process. This will give them more time to infuse into the dish. For baked tomatoes, you can add the dried herbs at the beginning or while preparing the tomato mixture.
Crush the dried herbs: To release their flavor more effectively, crush dried herbs between your fingers or palms before adding them to the dish. This will help to activate their aroma and taste.
Consider the cooking time: If the recipe requires a quick cooking time, the flavors of dried herbs might not have enough time to fully develop. In such cases, consider rehydrating the dried herbs in a small amount of warm water before adding them to the dish.
Taste and adjust: As with any substitution, taste the dish as you cook and adjust the seasoning accordingly. If you find that the flavors are not as pronounced as you'd like, you can add a little more of the dried herbs, salt, or other seasonings to achieve the desired taste.
Remember that while dried herbs can work well as a substitute, they won't provide exactly the same flavor as fresh herbs. So if possible, try the recipe with fresh herbs at some point, as they can elevate the taste and aroma of the dish to another level.