Put the bones on a baking sheet and spread tomato paste on the bones. Roast for 45-60 minutes until tomato paste has caramelized and bones are browned.
Transfer bones with tomato paste and vinegar to a large stock pot and fill with water and vegetable scraps, chopped vegetables, peppercorns, herbs, etc.
Cook on low/medium-low for 12-24 hours, refilling with filtered water as needed.
Remove from heat and skim off any white foam. Strain and transfer to containers. Refrigerate for up to 5 days or freeze for up to 6 months.
*All you really must have is tomato paste, bones, and filtered water. *The vegetable scraps/chopped vegetables, peppercorns, herbs, etc. are completely optional. I usually just save vegetable peels and scraps, freeze them and keep them for the next time I make broth.
Recipe from Living Well Kitchen https://blog.memeinge.com/my-favorite-bone-broth/