Heat the grill or oven to 450. Quarter 3-4 tomatoes and toss with 1 whole Gypsy pepper and 1 t. olive oil, then arrange on a baking sheet. Roast tomatoes and peppers until they are blistered and lightly charred, 15-20 minutes. Turn them once or twice.
When the tomatoes are done, add 1/2 lb. trimmed, whole green beans to the pan along with 1 T. olive oil and 1/2 t. salt. Stir the beans to coat and then blister them, 8-10 minutes.
Allow the pepper to cool, then remove the stem and seeds.
Wash 1 bunch of Basil and remove all the leaves, then spin them dry.
In a food processor, roughly chop 1/4 C. toasted almonds. Add 1 C. basil leaves, 1 minced clove of garlic, 2 T. olive oil, 2 T. red wine vinegar, half the tomatoes and the roasted pepper. Puree, then season with salt and pepper.
When the beans are done, allow them to cool for 5 minutes. You can cut them in half or leave them whole, then toss with the pesto. Top with the remaining tomatoes.