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1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and place tomatoes on it. Drizzle with 2 Tbsp olive oil and toss to coat. Bake in preheated oven for 15-20 minutes, shaking pan occasionally, or until softened.
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2. Meanwhile, heat remaining 1 Tbsp olive oil in saucepan over medium heat. Add shallots and carrots and cook for 3-4 minutes. Add garlic and cook for 1 minute.
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3. Stir in vinegar, lemon juice, brown sugar, allspice, sea salt and roasted tomatoes. Bring a boil and then reduce heat to a simmer. Simmer, stirring mashing tomatoes with wooden spoon occasionally, for 15-20 minutes.
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4. Remove from heat and stir in most of bacon pieces and crushed red pepper. Top with remaining bacon pieces.