1st way for me too! You should post a picture of your collection!

Deanna

first way, but more of "col" than call

I always pronounced it " Caul and er " but I'm from Philly.
Lou

Lou - You are right. I guess my "call" pronunciation is better pronounced "caul" as you spelled it. Sounds like cauliflower - with the emphasis on the first syllable.

Sun dried cherry tomatoes are fantastic

dcarch

dcarch - that thought occured to me, but I have to figure out the process. I needed to have more time and figured this batch would be better off going to a food shelf in their very ripe, delicious shape.

Now and more importantly - how do you pronounce colander? :-)

Strainer!

I had problem spelling it correctly for a while. Then I started to relate it to Hollander to help me to spell it. :-)

So I pronounce it like Hollander. Too bad, now I frequently spell it collander.

dcarch

strainer - love you barnmom!

I have called it the strainer and drainer on a number of occasions. Especially after being corrected on the pronunciation of colanader! I'm nervous. One of my mother's golf friends stopped by one day and asked if I could share my cooking school and restaurant experiences from the time I spent in Italy. She is the first to correct my on the pronunciation and I have been unnerved ever since. Seriously! lol

Aw Teresa, there are many ways to pronounce a lot of words, not to mention colloquialisms. I pronounce it
coll end dur.... had to say it a bunch of times and listen to myself. Guess I pronounce the double 'd' in dcarch's hint. LOL..

I also pronounce it like "hollander", with a "c".

Hey, you call it anything you like, it belongs to you!

Annie

How to Pronounce Colander

Another "Hollander"

The "Male from United States" sounds strange to my ears. Too much Land.

Someone nasty once accused me of stirring up the pot. :-)

What do you call that thing that's a ladle with holes in it that you use to stir up a pot?

It is so much trouble to tell someone," Can you find me the thing that's a-ladle-with-holes-in-it in the third drawer?"

dcarch

I've always called that spoon a "slotted spoon".

Ann

Teresa --

I also pronounce it Caul-and-er... But more importantly, I have a recipe for you! One of my all time favorite things to do with cherry tomatoes in the summer. Basically you bake them with a topping of breadcrumbs, parmesan, and herbs, and then mix in fresh pasta right into the baking dish when they're nice and roasted and juicy... Its amazing! My favorite way to make it is with the little gold cherry tomatoes...

Pasta with Baked Tomato Sauce
Serves 4

1/3 cup extra-virgin olive oil
1 pound very ripe cherry tomatoes, halved
1/3 cup plain dry breadcrumbs
1/4 cup freshly grated Parmigiano
2 tablespoons freshly grated pecorino (or, if you don't have this, just more Parmigiano)
2 garlic cloves, finely chopped
Salt and freshly ground pepper
1 pound dried penne or spaghetti
1/4 cup loosely packed fresh basil leaves, torn

1. Preheat the oven to 400 degrees Fahrenheit. Grease a 13-by-9-inch baking dish with one-third of the oil. Place the tomatoes cut side up in the dish.

2. In a small bowl, combine the bread crumbs, cheeses, and garlic and toss with a fork to mix well. Sprinkle the bread-crumb mixture over the tomatoes, making sure that each cut side is well covered with the crumb mixture. Sprinkle with salt and pepper. Bake until the tomatoes are cooked through and starting to brown on top, about 20 minutes.

3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Time the pasta so it finishes cooking about the time the tomatoes are ready to come out of the oven.

4. When the tomatoes are done, add the basil and stir vigorously to mix everything into a sauce. Drain the pasta and immediately transfer it to the baking dish. Add the remaining olive oil and mix well. Serve at once.

Note that I usually reduce the amount of oil a little (use it to coat the pan, drizzle over the tomatoes, and then a little drizzle over the pasta when combined with the tomatoes)... And I slightly increase the crumbs / parmesan / herb mixture...

Emily

Here is a link that might be useful: Smitten Kitchen cooks the baked tomato sauce

Emily, that pasta sounds terrific, I cant wait until I have enough tomatoes to try it. My basil is going nuts.

Thanks for sharing.

Nancy

Last year when I was on grape tomato overload, I slow-roasted them in the oven. I stored them in a Mason jar in the freezer. I've been using them for a year now, just like eating candy.

Hollander with a "C".

I call it a strainer, but if pressed, I would say "coll-ander"

COL-an-der here. Or even sieve. I was teasing. I call the metal screen things on a hoop with a handle "strainers." Those are also sieves! Funny, I think I don't talk that much in the kitchen!

fearless - thank you for the baked cherry tomato/pasta dish. That will be our dinner tomorrow! Picked tomatoes this morning and going out to pick more right now. dcarch - I'm also going to try sun drying the tomatoes. I've looked at a couple of recipes. I will dry a bunch - leave some just dried and some packed in a good fruity olive oil.

Colander rhymes with Hollander, I agree with that.

My mother who was not from here so English was not her first language used to pronounce it as col-AND-er, with the accent on the middle syllable. It makes me laugh and I often think of it as col-AND-er in my own mind because I'm thinking of her.

Yep, I agree with "Colander rhymes with Hollander".
But it is always interesting to see (hear?) how words are pronounced it different areas.

Rusty

Rusty, My dear mother's pronunciation of words was indeed interesting. She was born in France; at age 10 her family moved from Naples, Italy to New Hampshire; married at 21 and moved South for the rest of her life.

Ann T, I've also called it a slotted spoon, as did Grandma. Sometimes the holes were round, sometimes long and thin "slots", but it was always a slotted spoon no matter.

Annie