Preheat oven to 450 degrees F (204 C) and place a heavy roasting pan or 2 in the oven.

Add the vegetable oil to the heated pan, then add the veal bones tossing lightly to coat.

Roast the bones in the preheated oven, stirring occasionally, until golden brown. Remove and set aside.

In the same roasting pan, brown the onions and carrots until golden brown, adding water if the sucs are browning too rapidly.

Heat vegetable oil in a large sautoir or rondeau, sweat the leek greens and celery until they start to develop color. Add the tomato paste and cook until more color develops.

Pour off the fat from the roasting pan and deglaze with water using a wooden spoon. Pour these juices into the large stockpot.

Place the roasted bones and vegetables in the stock pot and cover with cold water. Bring to a boil.

Reduce heat to a simmer and skim the surface well.

Add the tomatoes, garlic, and bouquet garni to the pot.

Simmer on low for 8-12 hours, skimming frequently and maintaining a gentle simmer. Add more cold water if too much evaporation occurs.

Strain the stock carefully, cool in an ice bath, and skim off any remaining fat. Refrigerate or freeze until ready to use.