The reason I ask is that the salsa I make takes about a hour. I roast tomatoes, chili's, grlic and onions. I never core, skin or seed anything, just pulse everything in a food processor a few times. We realy like the flavor of the charred skins, the seeds don't bother us and the cores are chunked up that you never notice them. Given all that I see no reason to core the tomatoes, but every canning recipe that includes tomatoes says to peel and core. Just wondering if there was some 'health' reason you should core and peel.
Thanks