Can you actually buy salted tinned tomatoes? I came across a can once in Spain of all places many years ago. Disgusting!   

SRS. Adding vegetables to a stock, along with a bayleaf, some parsley sprigs and a couple sprigs of thyme, adds much depth to the otherwise rather insipid bone stock but without any of the flavours intruding. It's a brilliant way of using up the outer bits of onions that you're not sure you should or shouldn't be chopping up, the coarse outside stringy sticks of celery and the carrot trimmings and peelings (or just a scrubbed carrot that's getting on a bit). It avoids food waste and adds greatly to the vitamin and mineral content of the stock.

Next controversial assertion: I never skim the fat off my stock, for therein lieth the flavour......