1Preheat oven to 425°F
2Combine celery, carrots, shallots, onions, garlic, bell peppers, and olive oil in a large bowl and coat vegetables well with the oil.
3Place in roasting pan and roast in middle of oven, turning occasionally, until vegetables are lightly caramelized and golden, about 30-40 minutes.
4Transfer vegetables to an 8-quart stockpot.
5Place the roasting pan over 2 burners and heat for 2 minutes. Add wine and deglaze pan by cooking over moderate heat, stirring and scraping up brown bits, about 2 minutes.
6Pour all of the wine and vegetable dripping into the stockpot. Add tomatoes, parsley, thyme, peppercorns, bay leaves, and water.
7Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes.
8To complete, pour stock through a fine sieve into a large bowl and discard vegetables, taking care not to press down hard on the vegetable solids.
FAB Tips: Stock may be made up to one week ahead and refrigerate or frozen up to 2 months. To save room in your freezer, after straining the stock, reduce it by half and cool. Freeze in ice cube trays and store in ziplocs. Depending on the use of the stock, you may have to dilute it with water when you take it out of the freezer.