Bring a large pot of water to a boil.

Place a large bowl of ice water next to the stove.

Add half the green beans to the boiling water and cook until tender-crisp, about 4 minutes.

Transfer the beans with a slotted spoon to the ice water to cool. Repeat with the remaining beans.

Place a kitchen towel on a baking sheet and use a slotted spoon to transfer the beans from the ice water; blot dry with another towel.

Just before serving, heat oil in a large Dutch oven or large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.

Add in chopped, fresh tomatoes. Cook for 5 minutes or until soft. Add the green beans and stir.

Add parsley, tarragon, salt and pepper and cook, stirring, until heated through, 1 to 3 minutes.