I don't know how long they will last. They will probably get freezer burn on the cut parts etc., but they should probably make it a full year in edible form.
Yes, the ice crystals tear them up so they thaw out mushy and drippy, but they are fine for cooking. The ones I keep as whole fruit have a tangy flavor that I can add to normal sauce to give it a citrusy edge. I usually only grow one plant of that type so I freeze the fruit as they ripen.
The first year I had my new dedicated freezer I filled some ziplocks with quartered fresh tomatoes and froze them rather than stewing them first, what a mess trying to pick skins off of the mess as it thawed out. I started cooking them after that.