Combine tomatoes, sugar, butter, lemon juice, salt, and basil in a large saucepan. Bring to a boil. Reduce heat, and simmer 2 1/2 hours or until mixture is thickened. Stir in parsley.
Spoon tomato mixture into a 1 1/2-quart casserole. Top with bread strips. Bake, uncovered, at 350° for 20 minutes or until bread strips are browned.