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In a medium skillet, over medium heat, cook onion, pepper and garlic in butter, stirring occasionally until tender, about 3 minutes. Add carrot, ketchup, basil, fresh and canned tomatoes, cook 10 to 15 minutes.
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Add okra and cook until vegetables are tender, 3 to 5 minutes, taking care not to overcook the okra.
For a milder version, substitute two additional large fresh tomatoes (diced) for the Rotel.
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