I've rarely used tomatoes in cooking--just for salads so I'm confused about when (and why) to seed/core them. For example, when making salsa, my husband says one has to do this. Also, it seems, when making pasta with fresh tomato sauce. But the recipes usually only say "chopped tomatoes", not "chopped, seeded tomatoes", or is that always implied?
Is it just cosmetic to not want the seeds? Somehow it seems to me there's a lot of good flavor in all that goop inside the tomato and hate to lose it. (Also it's a lot of extra work.) So in what dishes is it generally ok to leave it in?