Cook until onion, bell pepper and okra are tender. The onion should be translucent and the bell pepper really soft.
Add the fresh tomato. I skin my tomato by placing it in hot water for a minute. The peelings should come right off.
Cook until the vegetable mixture is smothered and saucy. Do not add water. You may need to add a little more oil if your vegetables are sticking to the skillet. I use very little oil because I have a super-duper nonstick skillet.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/smothered-okra-and-tomatoes/