When I was making gazpacho, I looked up a video, and found this: http://www.youtube.com/watch?v=dDt0L1-SaRg In this video, almost the entire interior of the tomato is removed. I followed this video, and ended up with a less gazpacho than I thought I should have. (I asked this question Cored tomatoes measured before or after coring? assuming that that first video was the correct way to core a tomato).
Now I think that maybe that first video was deceptive--other videos suggest that the core is just the tough part right near the stem.
I assume that there may be a good reason to core a tomato both ways, for different recipes, but if a recipe just calls for coring a tomato and doesn't specify further, is there a consensus on what part is meant, the part by the stem, or the entire interior?