Meanwhile, in 2-quart saucepan, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook shallots and garlic in bacon drippings over medium heat, stirring occasionally, until tender. Add tomatoes, broth, basil, thyme, honey and pepper. Heat to boiling. Reduce heat to medium-low; simmer uncovered 10 minutes, stirring occasionally. Stir in bacon.