Trim the green beans. Cook them in boiling salted water for 8 to 12 minutes, depending on their size. Drain and refresh them under cold water.

Wash the tomatoes and cut them into cubes. Peel and finely chop the shallots. Chop the basil. Sauté the shallots and tomatoes in a pan with olive oil for 5 minutes. Deglaze with white wine, season with salt and pepper, and let reduce for 10 minutes.