Add the tomatoes, tomato paste, vegetable broth, vinegar, wine, carrots, celery, butter, dried herbs and spices, and the remaining salt and pepper. Stir until blended and bring the mixture to a boil. Lower the heat to a simmer and then cover and cook for 2 and 1/2 to 3 hours, or until the rabbit meat is tender and falls off the bone. Stir in the fresh oregano and taste. Add more salt and pepper until your personal preference is satisfied, then serve.