In a braising pan; roast bones until golden brown.
Spread tomato paste on bones and cook until tomato paste has black tips.
Pour bones into stock pot and add vegetables.
Add water and scrape fond (*see below) pour into stock pot.
Fill with water, add herbs and seasonings.
Simmer for 12 hours adding water as needed.
Strain, cool, place in a clean container. Label, date, initial and refrigerate.
* The brown to black juices on the bottom of the pan along with the caramelized vegetables provide all
the color and the depth of flavor to the stock.