1 lb French green beans
24 oz cherry tomatoes ( I like Nature Sweet Cherubs – or the multicolor heirloom mix )
4 oz pancetta, cubed
1 shallot, thinly sliced
6 tbsp extra virgin olive oil, divided
Kosher salt
1/2 tsp black pepper
3 tbsp unsalted butter
1/4 cup freshly grated parmesan cheese
1/4 cup sugar

Preheat oven to 425 degrees.

Bring a large pot of water to a boil. Season with 3 tablespoons of kosher salt. Add green beans, cover and cook for three minutes. Drain green beans and rinse with very cold water. Set aside.

On a rimmed baking sheet add tomatoes, pancetta and shallots. Toss with olive oil and salt and pepper. Roast for 15-20 minutes until tomatoes are slightly browned and bubbly.

In a saute pan, melt butter over medium high heat. Add green beans and toss to coat and heat through – approximately 3 minutes.

Remove green beans to serving dish. Top with roasted tomato mixture and garnish with freshly grated parmesan.