Place tomatoes on a baking paper lined tray and lightly spray with oil. Roast in a preheated oven at 200°C for 5-6 minutes or until blistered.
Meanwhile, steam or boil beans until just tender but still crisp. Refresh under cold running water. Drain
Combine Leggo’s Tomato Paste, vinegar, oil and sugar in a screwtop jar and shake until well combined.
Assemble beans and tomatoes on a serving platter and drizzle with dressing. Sprinkle with almonds and shaved parmesan. Serve.