It is a good idea to peel and seed them becuase later when thawed the skins can be annoying depeneding on how you use the tomatoes plus when seeded they will be less watery.
I speack from experience.

Sammy,

If I am freezing them whole while I wait to accumulate enough for a canning batch, I wash them, pop them into a bag, and just freeze them. When I take the tomatoes out of the freezer to do my canning, I let them thaw in the bag. Then, as I pick up each tomato, I can hold it over a bowl and give it a gentle squeeze and the thawed skin pops right off. That's how I did it before I bought my tomato strainer.

In the years since I bought the strainer, I just pour the thawed whole tomatoes from the bag right into the hopper of the strainer and run them through the strainer using the tomato screen if I am making a pasta sauce and using the salsa screen if I am going to use them for canned salsa. The difference is the tomato screen removes seeds and gives you a sauce with smaller, finer particles of tomato flesh, and the salsa screen leaves the seeds and gives you a chunkier tomato puree.

If I am just freezing them to use as an ingredient in soups or sauces in the winter, I run them through the strainer before I freeze them. That gives me tomato puree and I freeze it in those or 2 quart white plastic freezer boxes. When I'm ready to cook with it, I thaw it and use it just like I'd use canned tomato puree or stewed tomatoes.

Hope this helps.

Dawn

I am just jealous you have enough to freeze.