Coarsely chop the veggies
Saute the veggies in the first butter (2 oz/ 1/2 stick)
Saute for about 20 minutes or till the veggies start to caramelize.
As veggies saute, melt the 2nd butter (1 stick) and add the toasted flour. Flour can be toasted by baking at 375F stirring frequently.
Heat the butter/flour mixture (roux) until it darkens, but doesn't burn.
Add the wine and stock to the veggies. Bring to a simmer.
Add 2 quarts of the simmering stock to the roux. Incorporate with a whisk so there are no lumps
Add the tomatoes to the roux mixture and stir.
Add the roux mixture to the remaining simmering stock together with the herbs. Be sure to clean out the pot. Simmer for about 2 hours or until reduced by a third. Strain and chill.