In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.