Different types of tomatoes have
differing water content, much of which cooks off during roasting.
There are variables that can affect recipes such as
the differing water content of people's fruit or different ovens so I can only suggest using less almond milk and cooking for slightly longer.
Not exact matches
In fact, canned food and dry food
differ primarily in their
water content and thus in texture.
These products
differ in
water content, protein level, caloric density, palatability, and digestibility.