Cook first four ingredients twenty minutes, rub all through a sieve except seeds, and season with salt and pepper. Melt butter, and when bubbling, add corn-starch and tomato gradually; cook two minutes, then add egg slightly beaten. Pour into a buttered shallow tin and cool. Turn on a board, cut in squares, diamonds, or stripe. Roll in crumbs, eggs, and crumbs again, fry in deep fat, and drain.