Heat oven to 375°F. In blender, place canned tomatoes, 4 cloves garlic, 1/4 cup chopped onion, the broth and bouillon granules. Cover; blend on high speed, about 30 seconds, until smooth. Pour into 2-quart saucepan; add bay leaves. Heat to boiling over medium heat. Reduce heat to medium-low; simmer 6 to 8 minutes, stirring occasionally, until mixture thickens slightly. Season to taste with salt; remove bay leaves.