Place the bones in a roasting pan and drizzle with the oil. Roast for 15 minutes. Remove the baking sheet from the oven and add the onion, carrot, celery, and garlic to the bones. Return to the oven and roast until the bones are brown and the vegetables can be pierced easily with a fork, for about 8 minutes.
Remove from the oven and turn the bones and vegetables into a large stockpot over high heat. Add the tomatoes, bay leaves, basil, thyme, tarragon, oregano, salt and peppercorns.
Place the roasting pan over medium heat on top of the stove and add 2 cups of the water. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan, and add to the stockpot.
Add the remaining water and bring to a boil over high heat. Reduce the heat to medium-high and cook, uncovered, for about 1 1/2 hours. Skim the impurities from the surface of the stock, strain, and allow it to cool thoroughly. Discard the bones and vegetables. Refrigerate overnight, and remove any congealed fat from the surface the next day. Freeze in 2- or 4-cup containers or ice-cube trays for use in individual dishes. Keeps for 1 month
Yield: about 6 to 7 cups