Hawaiian Pizza Shrimp



For the dipping sauce:
1 can (28-ounces) whole peeled tomatoes in tomato puree
½ sweet onion, diced
2 cloves garlic, minced
2 Tablespoons basil leaves, chopped
2 Tablespoons fresh oregano, chopped
½ teaspoon salt
¼ teaspoon fresh ground pepper
1 tablespoon olive oil

For the shrimp:
24 jumbo shrimp, peeled and deveined, tails on
½ fresh pineapple cut into ½-inch squares
8 slices center-cut bacon, each cut into three equal lengths
24 wooden toothpicks, soaked in water for 2 hours