Roasted Tomato Bone Broth

Prep Time 10 minutes
Cook Time 1 day 1 hour
Total Time 1 day 1 hour 10 minutes
Author Meme

Ingredients

  • 3-5 pounds bones
  • 4-6 TBSP tomato paste
  • 2 TBSP vinegar
  • filtered water
  • vegetable scraps {onion peels chopped onion, garlic peels, chopped garlic, carrots, celery}
  • peppercorns
  • herbs

Instructions

  • Preheat the oven to 400*F.
  • 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.

Notes

*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.