INGREDIENTS

• 1 tablespoons olive oil
• 4 small shallots, chopped
• 3 cloves garlic, grated
• 1 tablespoon tomato paste
• 1 pound haricots verts
• 2 tablespoons dry rosé or white wine
• 3/4 pound cherry tomatoes, pureed in a blender until almost smooth
• Salt
• Freshly ground black pepper

PROCEDURE

Heat the oil in a wide high-sided sauté pan over medium-high heat until it shimmers.  Add the shallots, and sauté for 3 1/2 minutes, stirring often.  Add the garlic, and 15 second later, add the tomato paste.  Cook for 15 seconds, then add the haricots verts.  Toss with the tomato paste mixture, and add the wine.  Cook for 1 minute, then add the cherry tomatoes, and season with salt and pepper.  Reduce the heat to medium-low, and simmer, covered, for 30 minutes.  Remove the lid, and simmer another 5 minutes.  Serve hot or at room temperature.