3 small tomatoes
2 onions, cut into thin strips
3 teaspoons Italian seasoning
1 cup mayonnaise
1 tablespoon lemon juice
2 (6 ounce) cans tomato paste
1 cup chopped, cooked ham
1 teaspoon oregano
1/4 teaspoon salt
2 tablespoons ketchup
1 cup chopped celery
2 tablespoons chicken bouillon
Place tomatoes on a plate with green onion and orange zest. Add an onion padsoi or another layer of green onions and garlic powder. Sprinkle tomato mixture with crushed tomatoes, crumbled bacon and cooked ham. Sprinkle tomato has tomatoes and orange zest mixture with crushed tomatoes. Sprinkle tomato pesto with crumbled cheese and mayonnaise.
Season with lemon juice, Italian seasoning, mayonnaise, lemon zest and salt.
Bring a large pot of salted water to a boil. Add vegetables and stir-fry on all sides until tender, about 5 minutes. Reduce heat to medium low.
Meanwhile, in a medium bowl mix tomato paste, juice of tomatoes, ham and bacon. Add tomato pesto and celery mixture, salt and ketchup. Then mix all together. Spread this topping over the vegetables and serve in a pile or second further up the sides of a large serving platter.