Season the rabbits with salt and pepper. Mix the herbs and flour together in a shall ow bowl and dredge the rabbit in it, shaking off any excess. Heat the oil in a Dutch oven over medium-high heat and brown the rabbit pieces all over, removing them from the pot as they are done. Set aside.
Add the onions and sauté until they become transparent, 5 to 10 minutes. Add the tomatoes and cook