Add the tomatoes, garlic, and shallots to a food processor and pulse till finely chopped, do this in batches.
Cook the chopped bacon until crisp in a large pot over medium high heat. Remove with a slotted spoon, set aside. Drain off most the bacon fat and discard.
In same large pot add in the chopped ingredients along with everything else, except the bacon. Bring to a boil, stir often.
Reduce heat to a simmer and cook until it is thickened to the consitency of jam, this will take an hour or more. Stir in the bacon bits.
Cool, and divide among containers and label. Freeze upwards of a year.
Enjoy with a cheese board, on a B.L.T. etc.