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1
Preheat the oven to 250.
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2
Drizzle the pure olive oil on a rimmed baking sheet and sprinkle with the thyme and a pinch of salt.
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3
Arrange the tomatoes, cut side down, on the sheet and roast for 1 hour.
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4
Pull off the skins.
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5
Turn the tomatoes and roast for 30 minutes longer, until slightly dried.
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6
Let cool, then coarsely chop.
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7
Meanwhile, in a large pot of cold water, bring the potatoes to a boil.
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8
Cook over moderately high heat until tender, about 20 minutes.
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9
Drain and let cool.
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10
Peel the potatoes and quarter them.
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11
Transfer the potatoes to a large bowl and toss with 1 tablespoon of vinegar.
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12
Bring a medium saucepan of salted water to a boil.
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13
Add the haricots verts and boil until tender, about 5 minutes.
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14
Drain and rinse under cold water; pat dry.
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15
On a work surface, mash the garlic to a paste with a pinch of salt.
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16
Transfer the garlic paste to a mini food processor, along with the mayonnaise and the remaining 1/2 tablespoon of vinegar, and puree until smooth.
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17
Add the extra-virgin olive oil in a thin stream and process until blended.
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18
Add the tomatoes and pulse several times, stopping while the dressing is still slightly chunky.
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19
Season with salt and pepper.
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20
Set a medium skillet over high heat.
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21
Add the sausage and cook, turning once, until browned and crisp, about 2 minutes.
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22
Using a slotted spoon, transfer the sausage to the potatoes.
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23
Add the beans, basil and tomato dressing, season with salt and pepper and toss well.
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24
Transfer to a bowl and serve.
