Tomatoes serve as the core raw material for stewed dishes with abundant flavor profiles. Five Xinjiang tomato cultivars, namely 1808, Doctor 1812, Yibifen 6, Legameiwan and Ginobili, were selected to investigate flavor variations before and after stewing. Sensory evaluation, electronic tongue, electronic nose, gas chromatography ion mobility spectrometry (GC IMS) and headspace solid phase microextraction gas chromatography mass spectrometry (HS SPME GC MS) were applied, combined with partial least squares discriminant analysis (PLS DA). The results demonstrated that aroma attributes including fresh note, fruity and grassy notes decreased after stewing, whereas cooked note and fatty note intensified. The quantity of volatile compounds dropped from 48 to 28. Twenty two key aroma compounds were screened based on odor activity values (OAV), including geraniol, 1 hexanol and acetoin. PLS DA revealed significant differences in volatile aroma compositions among cultivars before and after stewing. Legameiwan exhibits superior fresh eating quality, while Doctor 1812 shows favorable processing adaptability for stewing. These findings offer a theoretical basis for the breeding of Xinjiang tomato cultivars and raw material screening for industrialized stewed dishes.