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Wash tomatoes and basil under cold running water; drain. Remove core and blossom ends from tomatoes. Coarsely chop tomatoes. Measure 8 quarts chopped tomatoes. Leave sprigs of basil intact, if used. Peel garlic, if used.
Combine tomatoes and salt, if desired, in a large saucepan. Cook over medium heat for 1 hour, stirring to prevent sticking.
Purée tomato mixture using an electric food strainer or food mill to remove peels and seeds. Return purée to saucepan. Add basil and garlic, if desired. Stir in citric acid or bottled lemon juice.
Continue cooking over medium heat, stirring frequently, until mixture is thick enough to mound on a spoon, about 2½ hours. Remove basil and garlic and discard.
Ladle hot paste into a hot jar, leaving ½-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 45 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes.
Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.