Salsa Criolla Argentina (Argentine Creole Salsa)

Recipe from: Journal Sentinel
Servings: About 2 cups

2 large ripe but firm tomatoes, about 1 pound, peeled, seeded and  finely chopped
1 small onion, minced about 1/2 cup
,
4 clove garlic, minced
1/4 cup minced fresh parsley leaves
1/4 cup canola oil
2 tablespoons red wine vinegar
1/2 teaspoons salt
1/2 teaspoons sweet paprika
1 teaspoons dried oregano
1/2 teaspoons freshly ground black pepper
1/4 teaspoons red pepper flakes, or to taste

In medium-size bowl, thoroughly mix all ingredients.  Transfer to a jar with a tight-fitting lid and refrigerate.