Here’s a secret: You don’t have to core every tomato. Cherry tomatoes? Just toss them in whole. They’re too tiny to fuss with.
Sun Golds from the garden? Bite them straight off the vine. The core is practically non-existent. (Just don’t eat the green stem, you animal.)
And if you’re making a rustic, chunky sauce, some people say the core adds a bit of “body.” I call that weird, but you do you, friend.