Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with foil or parchment paper. Use a pair of strong kitchen shears to cut the breasts apart, down the middle of the breast plate. Lay them on the baking sheet, breast side up.
Pat them dry with paper towels, then rub dijon mustard over the skin. Sprinkle generously with Wildfire® Smoked Sea Salt & Herbs, and fresh cracked pepper. Roast on the middle rack of the oven, until the interior temperature reaches 160 degrees F, 1 1/2 - 2 hours. Allow the turkey breast to rest, so the temperature rises to 165-170 degrees. Cover with foil to keep warm.
While the turkey is resting, place the butter and flour in a small sauce pot over medium heat. As the butter melts, whisk the flour and butter to form a roux. Whisk and cook for 1-2 minutes until the roux is just golden brown, then whisk in the milk.
Continue to whisk the gravy as you add the salt, spices, and tomato paste. Cook and whisk until the gravy thickens to your desired consistency. Slice the turkey breast and serve with a generous portion of tomato gravy.