When did I start liking tomatoes?

I used to loathe tomatoes, especially the little individually sized portions of evil (better known as cherry or grape tomatoes). I swore that no matter how my tastes changed from eating nothing but produce and space food, I would never go to the dark side of tomato tolerance. But I have come to eat not only my own words, but tomatoes as well. And I like them.

This recipe is modified from one that I found at Karina's Kitchen, which she modified from one found at The Perfect Pantry. I opted to follow this one mostly because it called for basil instead of oregano, and I thought that, since I adore oregano and tend to use it on anything even vaguely Italian, I should give another herb a chance to shine.

Baked Grape Tomatoes with Basil

Ingredients:
30-40 grape tomatoes
3 cloves garlic (or 1.5 tsp pre-minced, refrigerated garlic)
2 tsp dried basil
Sea salt and fresh pepper (or regular salt and pepper would work fine) to taste
Olive oil zero-calorie cooking spray

Directions:
1. Preheat oven to 400 degrees.
2. Chop tomatoes in half and place in small mixing bowl. Give them a quick spray with the olive oil spray and toss them (enough to make sure they're lightly coated).
3. Add garlic, basil, salt, and pepper; stir until tomatoes are evenly coated.
4. Pour tomatoes into a glass baking pan. You can lightly spray the pan with some olive oil spray if you'd like, but I don't think the tomatoes will stick, since they've already been sprayed.
5. Bake for 25-30 minutes.