Preheat the oven to 400 degrees F.
Place the bones on a roasting pan and roast for 1 hour, stirring to brown evenly. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes.
Place the pan on the stove top and deglaze with water, scraping the bottom of the pan for browned particles. Put this mixture in a large stock pot. Add the peppercorns, garlic, water and herbs. Bring the liquid up to a boil and reduce to a simmer.
Do not cover the pot.
Cook for 4-6 hours, removing any foam/scum/fat that rises to the surface.
Remove from the heat and skim off any fat that has risen to the surface.
Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with the ladle to extract all the liquid and place in the refrigerator to cool.
Lift off any fat once cooled.