"At what temp and how long would it take to break down the seeds and skin?"
L2o, the seeds and skin will take more time and a higher temperature than you have. Bits of skin and seeds i've missed are always intact after making a long-simmered tomato sauce as an example.
At first i thought you were playing a September's Fool joke on us.
Now, i'm not so sure and becoming concerned about the wisdom of your SV Tomato Sauce technique. Did you learn your technique from a reliable source?
Fortunately the most favourable aspect of your project is that tomatoes are a fairly high acid food so you are at a lower risk of botulism than with other less acidic foods. As you likely already know botulism's spores are common in soil and produce their toxin in low oxygen environments. Thus, in an airtight vacuum package there is always the chance, particularly if you didn't carefully clean, blanch, and peel the tomatoes to start as most cooks do.
How are you separating the bags so there is ample water circulation all around each bag?
It might be prudent to use a thermometer near the end of your container opposite your Anova so you know what stable water temperature you have attained. I would not rely only on your Anova's temperature display. And be careful not to puncture a bag if your thermometer has a sharp tip. This is no time to figure out how to best patch a bag of hot tomatoes.
The temperature you attain and sustain is most important because as i recall botulism toxin is destroyed above 85C for a few minutes.
Please be careful.