1. Preheat the oven to 350°F/180°C.

2. Pour the gelatin over the beet juice. Add boiling water, stirring until the gelatin is completely dissolved.

3. Pour into glasses and transfer to the refrigerator.

4. Meanwhile, place the tomato halves on a baking sheet, sprinkle with salt, pepper, and herbs. Drizzle with a little oil and bake until colored.

5. When the beet jelly is set, place a confit cherry tomato half in the center and serve.