Josh Rising

Building the Future of Local AI, One Local Model at a Time.

Practical deep-dives into AI engineering, local LLMs, and custom software infrastructure optimized for consumer hardware.

Learn from my experiments.
local_inference.py 
import llama_cpp

llm = llama_cpp.Llama(
    model_path="gemma-4-12b-it-qat.gguf",
    n_ctx=131072,
    n_gpu_layers=-1
)

print("Initializing local session...")

Thick Pizza Sauce

Written by

zero4281

in

Prep Time Cook Time Yield
5 mins 15-20 mins about 5 cups

Equipment

  • Large pot with a lid
  • Bamboo spatula
  • Garlic press
  • Pepper grinder
  • Can opener
  • Measuring spoons

Ingredients

Sauce

  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and pressed
  • 1 tsp crushed red pepper flakes
  • 28 oz can Red Gold crushed tomatoes
  • 14 oz can Red Gold tomato sauce
  • 1½ Tbsp sugar
  • 2¼ tsp sea salt
  • 1 Tbsp dried basil
  • 1½ tsp dried oregano
  • Freshly cracked black pepper, about 1 tsp (15-20 cranks)

Instructions

1. Bloom the pepper flakes and garlic

  1. Start cold: Put the olive oil, garlic, and red pepper flakes in the cold pot. Garlic in oil that heats gradually softens and gives up its flavor before it has a chance to scorch, and scorched garlic turns bitter.
  2. Set the heat to medium and stir with the bamboo spatula until the garlic is soft and fragrant, 1-2 minutes. The oil carries the pepper’s heat through the whole sauce, so this step sets how spicy it ends up. Don’t let the garlic brown.

2. Add the tomatoes and seasonings

  1. Add the crushed tomatoes and tomato sauce.
  2. Add the sugar, salt, basil, oregano, and black pepper, then stir well. The dried herbs go in with the tomatoes because they scorch in hot oil; the liquid gives them time to soften and release their flavor. The salt goes in now for the same reason, since it has the whole simmer to dissolve and season the sauce. The sugar cuts the acidity of the tomatoes. That’s the American pizza sauce approach, and Italian pizza sauce leaves it out.

3. Simmer

  1. Bring the pot to a gentle simmer, then reduce the heat to low. Set the lid on at an angle. It catches the spatter, and the gap vents steam so the sauce still reduces instead of thinning out.
  2. Simmer 5-10 minutes, stirring now and then, just long enough for the flavors to come together.

Notes & Storage

  • Make Ahead: Make a batch at the start of the week and use it as you go.
  • Storage: Cool it, then keep it in the fridge and use it through the week.
  • Reheating: It doesn’t need it. Spread it on the dough cold.

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