My wife makes her own ketchup and basil salt. I love the basil salt. She dries out the basil leaves from our plant and then grinds them in a food processesor with kosher salt. Man I like that seasoning... Like I needed an excuse to eat more salt :(
I've been using Sea Salt. Tastes better, to me, and has less sodium. All kinds of exotic flavors out there, too. "Basil Salt" is a new one, tho. Sounds like it would be good in anything Italian-related.
Mom tried making ketchup when I was a kid, and we had more tomatoes than we knew what to do with one summer. We decided that it's easier to go buy a bottle in the store. :-)
Mom and I do still - 40-odd years later... - make Zucchini relish (Zukes instead of Cukes, as the main ingredient). Way better than anything in a grocery store, and a good way to use those humongous Zucchinis that you get at the end of the summer.
My wife makes Tarragon vinegar. Steep fresh tarragon in a small (pint? 1/2 pint?) bottle of white vinegar for a couple of weeks. Remove the tarragon, cork the bottle. It's great on fresh veggies - especially cukes. And, she makes this crock pot recipe for Tarragon Chicken that uses it as well (don't ask me what's in it - I'd say "Tarragon, Chicken, and some other stuff :-) ). I just eat and enjoy.