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? 
Especially regarding tomatoes, there can be some discrepancies on what coring means. In some cases, they mean to just scoop out the stem and the tough white bit under it, and in others they mean to remove the whole central bit with seeds. In my experience "cored" usually means just removing the stem and white bit, whereas "cored and seeded" means removing the stem along with the seeds and central part. This is just a rule of thumb, as recipe authors may vary on their usage. 