Wash and dry the tomatoes.

Cut a small lid from the top of each tomato.

Carefully scoop out the seeds and some of the pulp, taking care not to pierce the tomato walls.

Lightly season the insides of the tomatoes with salt and freshly ground black pepper.

Finely dice the ham, hard-boiled eggs, and cooked carrots.

Combine the ham, eggs, carrots, green peas, and chopped herbs in a bowl.

Stir in the sour cream and season to taste with salt.

Spoon the ham salad generously into the hollowed tomatoes.

Replace each tomato lid slightly askew so some of the filling remains visible.

Serve chilled.