Recipe: Blistered Tomatoes with Orzo

Ingredients

Heat a tall-sided skillet or medium pot over high heat and add the tomatoes, cooking for 3-5 minutes until blistered.
Reduce heat to medium, add 1 tbsp olive oil, salt, and pepper, and cook for another 3-4 minutes.
Remove half of the tomatoes and set aside.
In the same pan, add the remaining olive oil, diced onion, and minced garlic, cooking for 6-8 minutes until softened.
Add the stock paste, salt, pepper, water, orzo, half of the basil, and half of the chives, stirring to combine.
Bring to a boil, then reduce to medium-low and cover partially, stirring every 3-4 minutes.
Cook until the orzo is al dente, about 9-12 minutes, adding more water if necessary.
Taste and adjust seasoning, then top with reserved tomatoes, remaining basil, and chives. Drizzle with olive oil if desired.

Servings

Calories

206

Total fat

7.9g

Total carbohydrates

29.4g

Total protein

5.4g

Sodium

603.6mg

Cholesterol

0mg