Using a large pot, lightly salt water and bring to a boil. Add the green beans, and bring to a boil. Cook until crisp-tender, about 3 minutes. Drain in colander.
Over medium-high heat, in a large non-stick skillet, heat the oil. Add the garlic and shallot; sauté for about 1 minute. Mix in the tomatoes and sugar and cook until slightly softened, about 2 minutes.
Combine the beans, vinegar, salt, basil, and pepper, sauté until heated through, about 2 minutes.