Place tomato halves, cut sides down, on a lightly oiled broiler pan. Broil 3 to 4 inches from the heat for 4 to 5 minutes or until skins are charred. Cool until easy to handle. Peel and discard skins.
Place chipotle peppers in adobo sauce in a food processor bowl or blender container. Cover and process or blend until smooth. Add the tomatoes, oregano, and garlic. Cover and process or blend until smooth. Transfer to a mixing bowl. Stir in the honey, molasses, vinegar, sesame oil, cumin, and salt. May be refrigerated, covered, for up to 3 days. Use as a marinade and/or table sauce. Makes about 1-1-2 cups, enough for 2 pounds of meat (8 servings).