Sometimes you just have to peel and seed your tomatoes. There are times that recipes call for them this way, or sometimes the peels are just plain tough and you don’t feel like eating them.
Peeling tomatoes is great for when you are making a sauce where you want to cook the tomatoes all the way down to a puree and do not want to strain the sauce for skins, or you want a softer texture.
By the way, there are recipes where the skins are lightly oiled and baked on non-stick surfaces to form a sort of “chip” that is used for garnish.
When you wish to avoid excess liquid in a dish or just don’t want those pesky tomato seeds, it’s best to seed the tomatoes. By the way, I find frequently that kids do not like tomatoes because of the seeds and skin.