Preheat oven to 400F.
Mix together creme fraiche and 1/2 tsp horseradish. Season to taste and set aside.
Toss the tomatoes with 1 1/2 Tbl olive oil. Liberally salt and pepper. Arrange on a pan and roast in 400F oven until skins peel away and tomatoes have softened, about 25 minutes. Discard skins.
While tomatoes roast, sweat the celery and onions, 4-6 minutes. Add Worcestershire sauce and red wine vinegar and cook to reduce by half, about 30 seconds.
Run tomatoes, celery-onion mixture, Tabasco sauce, lemon juice, 1 1/2tsp horseradish and water or broth and process until mostly smooth. Thin with liquid as desired and season to taste.