Blistered Tomatoes in Orzo 🍅

Start by heating a tall-sided skillet or medium pot over high heat. Once hot, add the tomatoes, cooking for 3-5 minutes, gently shaking the pan occasionally, until tomatoes are just blistered and starting to burst. Turn to medium. heat and add 1 tbsp olive oil and pinch of salt and pepper. Cook for 3-4 more minutes stirring often.
Turn the heat off and remove half of the tomatoes from the pan to a bowl, set aside.
Turn the heat back to medium and add 1 tbsp olive oil, diced onion and minced garlic and cook for 6-8 minutes until the onion is softened and the tomatoes have broken down a bit more.
Add the stock paste, salt, pepper, 2 cups water, orzo and half of the chopped basil and half of the minced chives and stir to combine. Bring to a boil over high heat and then turn to medium-low once simmering. Keep at a simmer and cover with a lid most of the way while the orzo cooks, removing the lid to stir every 3-4 minutes so it doesn't stick.
Cook until the orzo is al dente, about 9-12 minutes and you're left with a creamy orzo with a thickened sauce. If you find the orzo isn't quite done and there isn't alot of liquid left, add another half cup of water and cook for a few more minutes.
When done, taste and adjust the seasoning with more salt and pepper if desired. Remove the orzo from the heat and top with reserved blistered tomatoes and the rest of the fresh basil and fresh chives. Drizzle with olive oil if desired.