Combine carrots, celery, onion, leek, tomato, peppercorns, garlic, and water in a medium saucepan. Bring to a boil. Reduce to a simmer, and cook for 45 minutes. Add the wine, vinegar, and thyme; cook for 15 minutes more. Remove from heat. Add tarragon, and allow to cool to room temperature. Strain just before using. The broth can be stored refrigerated in an airtight container for up to 3 days.