In a 2-quart glass canning jar, combine 2 seeded chopped tomatoes, 7 sliced carrots, 2 sliced onions, 1/2 sliced leek, 1 sliced celery rib, 2 smashed garlic cloves, 2 sliced shallots, 1 bay leaf, 1 each fresh parsley, thyme and tarragon sprigs and 8 black peppercorns. Add 3 cups of water to fill the jar almost to the top. Seal the jar, set it in a medium saucepan and add enough water to the pan to reach about halfway up the sides of the jar. Bring to a boil over moderately high heat and cook for 2 1/2 hours; replenish the water in the pan as needed. Let the jar cool completely before opening.
Strain the tea through a fine sieve into a saucepan, pressing lightly on the vegetables, and boil over high heat until reduced to 2 1/2 cups, about 25 minutes. Ladle the tea into bowls, garnish with blanched vegetable strips and add a few drops of truffle oil.